Roasted Cauliflower and Lentils, Sunblush Tomatoes, and Capers

1. 1

   Preheat the oven to gas 7, 22C, fan 200C Put the cauliflower florets onto a baking tray and toss with the olive oil, cumin seeds and some seasoning.

2. 2

   Roast for 20 minutes, until softened and golden.

3. 3

   Meanwhile, put the lentils in a pan and cover with water.

4. 4

   Bring to the boil and simmer for 8-10 minutes or until cooked, then drain.

5. 5

   Tip into a large serving bowl.

6. 6

   To make the dressing, put all the ingredients into a jar and season well.

7. 7

   Seal the jar and give it a good shake.

8. 8

   Pour the dressing over the warm lentils, add the tomatoes, celery, capers and cauliflowers and toss to combine.

9. 9

   Scatter over the basil leaves, to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.