1 Hour 10 Minutes
1 cauliflower, cut into florets
1 large sweet potato, cut into bite-size chunks
2 garlic cloves, sliced
1 tbsp of garam masala
4 tbsp of olive oil
250g of Puy (French) lentils
1 tsp of Dijon mustard
3cm (1in) piece of fresh root ginger, grated
Juice of 1 lemon
Handful of fresh coriander, chopped
Freshly ground black pepper
Preheat the oven to 180°C (350°F/gas 4).
In a large bowl, mix together the cauliflower, sweet potato, garlic and garam masala with 2 tbsp of the olive oil. Arrange the veggies in a roasting tin and roast in the oven for 35 minutes.
Meanwhile, put the lentils into a saucepan along with 500ml of water and bring to the boil. Reduce the heat and simmer for 25 minutes, or until the lentils are cooked. Drain and set aside.
In another large bowl, mix the remaining 2 tbsp of olive oil with the mustard, ginger and half of the lemon juice, then stir in the cooked lentils.
Divide the lentils among 4 serving bowls, then top with the roasted cauliflower and sweet potato. Scatter over the fresh coriander and squeeze over the remaining lemon juice.
Season to taste with freshly ground pepper and serve with coleslaw.