Indian Spiced Roast Cauliflower Salad

Created by the awesome peeps down at Commonsense Organics in Wellington, this is a healthy, satisfying option for winter days! Makes a big batch to get your lunches sorted for the week.

Ingredients:

Dressing

• 700ml jar of Raglan Coconut Yoghurt
• 1 tsp crushed garlic
• 2 tbsp crushed ginger
• 2 tsp salt
• Zest of three lemons
• 1 tbsp ground cumin
• 1 bunch of herbs chopped (mint, coriander, parsley)

Filling

• 5 cups cooked puy lentils
• 2-3 heads cauliflower florets
• 6-7 grated carrots
• Sliced cabbage, red and green (¼ of each)
• 2-3 sliced capsicums, mixed colours

Method:

1. Mix all the dressing ingredients together in a bowl.
2. Roast the cauliflower heads in a splash of sunflower oil, cumin, coriander, cayenne pepper, salt, turmeric. Cook at 250c for 10 min, toss and roast for another 5 min.
3. Combine all ingredients together, mixing the dressing evenly through the filling.
4. Top with raisins, micro greens, roasted pumpkin and sunflower seeds, and a dash of coconut yoghurt. Yum!