for 4 people

Cauliflower

1 kg	cauliflower, cut into slices approx. 1 cm thick
3 tbsp	olive oil
3 sprigs	sage, finely chopped
1 tsp	salt
a little	pepper

Lentils

150 g	beluga lentils (beluga)
	water, boiling
2 tbsp	balsamic vinegar
¼ tsp	salt

Hummus

1 tin	chickpeas (approx. 400 g), rinsed, drained
4	dried tomatoes in oil, drained, roughly chopped
1 dl	water
2 tbsp	lemon juice
2 tbsp	tahini
½ tbsp	harissa
¼ tsp	smoked paprika
½ tsp	salt

How it's done

Cauliflower

Arrange the slices of cauliflower on a baking tray lined with baking paper. Combine the oil, sage, salt and pepper, use the mixture to coat the cauliflower.

To roast

Approx. 30 mins. in the centre of an oven preheated to 220°C. Keep the cauliflower warm in the switched-off oven.

Lentils

Cook the lentils in boiling water for approx. 20 mins. until soft, drain and return to the pan, add the balsamic, season with salt. Cover the lentils and set aside.

Hummus

Puree the chickpeas with all the other ingredients until smooth. Plate up the hummus, lentils and cauliflower steaks.

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