Roasted Cauliflower, Lentil and Raisin Salad with Curry Dressing

Ingredients

• 1 cauliflower
• 800 g tinned green lentils
• 60 g raisins
• 2 tsp medium curry powder
• 2 tbsp mango chutney
• 2 tbsp apple cider vinegar
• 4 tbsp olive oil
• 20 g fresh coriander

Method

1. 1

   Preheat oven to 200°C. Break cauliflower into florets, toss with 3 tbsp olive oil, curry powder and seasoning. Roast for 25–30 minutes until golden and slightly charred.

2. 2

   Soak raisins in 3 tbsp boiling water for 10 minutes to plump them, then drain.

3. 3

   Whisk together mango chutney, apple cider vinegar and remaining olive oil to make the dressing.

4. 4

   Drain and rinse lentils and warm briefly in a pan with a splash of water.

5. 5

   Combine warm lentils with roasted cauliflower and plumped raisins in a large bowl.

6. 6

   Pour dressing over, toss well and serve scattered with fresh coriander.