Lemon Mustard Lentils, Cauliflower, Carrots and Kale
Servings: 4
This delicious vegetarian meal or side is a super nourishing addition to any dinner table.
Ingredients
- 400 g cauliflower (approx. half head)
- 400 g Dutch carrots - peeled & trimmed to leave 2cm stem
- 1½ cups cooked Puy lentils (see legume-free below)
- 1 bunch/s kale - leaves stripped off the stems & torn
Mustard marinade
- 1 tbsp mustard seeds
- 2 tbsp extra virgin olive oil - extra virgin
- 1 tbsp honey (or maple syrup for vegan)
- 1 lemon/s - zest
Dressing
- 4 tbsp extra virgin olive oil - extra virgin
- 1 lemon/s (large) juice and zest
- 1 tsp sea salt - or to taste
- ground black pepper - to taste
- 1 clove/s garlic - crushed
Instructions
- Preheat the oven to 180°C/350°F (fan-forced).
- Make the marinade by grinding the mustard seeds using a mortar and pestle (or high speed blender) until the seeds are almost ground. Add the remaining marinade ingredients and mix until combined.
- Break the cauliflower into florets and add to a bowl with the carrots. Add the mustard marinade and combine thoroughly so that all the vegetables are coated.
- Spread the vegetables out on a baking tray in a single layer and roast for 40 mins, or until the vegetables are tender and just beginning to brown.
- Meanwhile, make the dressing. Place all of the ingredients into a jar and shake to combine.
- Place the cooked lentils and kale in a serving dish. Pour the dressing over the lentils and kale and toss well. Sit at room temperature whilst the vegetables continue to cook.
- When the vegetables are ready, toss them through the lentils/ kale and serve immediately.
- You can also make this ahead. Store in the fridge and allow to come down to room temperature prior to serving.
Store
- Store in an airtight container in the fridge.