Cauliflower steaks with lentils and harissa hummus
Ingredients
for 4 person
1 kg | cauliflower, cut into slices approx. 1 cm thick |
3 tbsp | olive oil |
3 sprig | sage, finely chopped |
1 tsp | salt |
a little | pepper |
150 g | beluga lentils (beluga) |
water, boiling | |
2 tbsp | balsamic vinegar |
¼ tsp | salt |
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 (sesame paste) |
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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