- 1 tahini tub
- 1 sultanas pack
- 1 pumpkin seed sachet
- 1 slivered almond sachet
- 1 green lentils pack
- 1 shawarma spice mix bag
- 1 cauliflower piece
- 1 lemon
- 1 garlic clove
- 1 red onion *
- 1 coriander bunch
- 1 parsley bunch *
Pantry staples: Olive oil, salt, butter
Allergens: Garlic, onion, sesame, nuts (almond)
Specialised equipment: Lined baking tray
Chef's note: Tahini is made by grinding sesame seeds into a paste. It is used in savoury cooking to make hummus and in sweet cooking to make halva. You can use whatever extra herbs you have at home for the green tahini.
* Use half of the onion provided. Parsley is used across all dishes. For this dish, use about the same amount of parsley as the coriander.
1. Prepare the ingredients
Preheat oven to 200C fan forced. Wash the vegetables. Finely chop the onion*, parsley* leaves, coriander leaves and stems. Juice the lemon. Crush or mince the garlic. Wash the lentils. If attached, trim the outer leaves of the cauliflower leaving some of the softer leaves on. Reserve some of the trimmed leaves.
2. Parboil the cauliflower
Bring a saucepan of salted water to the boil. Add the cauliflower and simmer for 5 minutes or until it starts to soften. Remove the cauliflower and keep the water boiling. Cut the cauliflower into even portions and place on a lined baking tray.
3. Cook the lentils
Add the lentils to the saucepan of boiling water and cook for 20 minutes or until soft. Drain and wash the lentils under cold water. Set aside until required.
4. Cook the cauliflower
Meanwhile, combine the spice mix with enough olive oil to make a runny paste and brush over all surfaces of the cauliflower. Bake in the preheated oven for 20 minutes or until a knife can easily pierce the middle of the cauliflower and the edges are charred. Oil the reserved cauliflower leaves and roast in the oven for a further 5 minutes along with the cauliflower.
5. Make the green tahini
Combine the garlic, half of the parsley, half of the coriander and tahini dip until a thick sauce forms. Season to taste. You can use a blender or processor or just mix with a spoon.
6. Make the lentil salad
Combine the lentils, remaining parsley, remaining coriander, onion, sultanas, lemon juice to taste, a splash of olive oil and a pinch of salt. Taste and adjust seasoning if needed.
7. Toast the almonds and pumpkin seeds
Melt 1 teaspoon of butter per person in a frying pan over low heat. Add the almonds and pumpkin seeds and toast for 2 minutes or until browned. Keep an eye on them as they may brown quickly.
8. To serve
On each serving plate, place a portion of the lentil salad. Top with a serving of cauliflower and some green tahini. Finish with the toasted almonds and pumpkin seeds.