Roasted cauliflower, spiced lentils and goats cheese, at Blanchette, Soho.

This is a dish I developed a while back with the guys at Blancette in soho. Healthy, delicious, vegetarian and it looks amazing. 

Enjoy the video - full recipe below. 

Serves 2 

For the cauliflower

½ large head of cauliflower cut into 1inch (2.5cm) thick slices.

100g goats cheese

1 tablespoon olive oil

For the lentils

1 carton of cooked green lentils drained and rinsed

10 black olives, roughly chopped

2 tablespoons capers, roughly chopped

½ shallot, finely chopped

A handful of parsley and coriander, (or any soft herb you like) shredded

½ lemon, juice only

1 tablespoon harissa if you like it hot, otherwise ½ tablespoon

1 tablespoons olive oil

1)  Place the cauliflower slices on a baking tray, trickle over 1 tablespoon of olive oil, sprinkle over some salt and put in the oven at 220°C for around 20 minutes or until just softened and browned.

2) Combine all of the ingredients for the lentils, add a few twists of black pepper and check for seasoning. It may need a little more salt.

3) Cut the goats’ cheese into two equal slices and brown well either under a hot grill or using a blowtorch.

4) Arrange the cauliflower, lentils and goats’ cheese on a plate and trickle over a little of the bright red oil from the harissa. Some brands don't have enough oil for this. Don't worry, it looks great anyway.