Ingredients
Makes 3 portions
1 head of cauliflower, sliced from top top bottom around 1cm, any larger pieces cut down to floret size
120g dried puy or green lentils
2 tbsp green olives, roughly chopped
A good handful of baby spinach, washed and roughly chopped
Neutral oil for cooking
A few sprigs thyme
2 tbsp toasted flaked almonds
For the salsa verde:
20g parsley leaves, washed
1 tsp Dijon mustard
1 tsp white wine vinegar
1 tbsp extra virgin olive oil
Salt & pepper
Recipe
1. Place a wide pan over a medium-high heat with a little oil. Add the cauliflower. When coloured on the underside turn the cauliflower, add salt, thyme and a splash of water to the pan. Continue cooking until the cauliflower is tender and both sides are well coloured
2. Meanwhile cook the lentils. Rinse, then place in a pan with plenty of cold water. Simmer until tender (around 25 mins), then drain
3. Blend all ingredients together for the salsa verde until smooth
4. Mix together the lentils, spinach, half the salsa verde, and olives. Season to taste
5. Layer up the lentils and cauliflower on a serving plate, drizzle with the rest of the salsa verde and scatter over the almonds
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