Herby Lentil Salad & Cauliflower Steak

Spiced roasted cauliflower steak is served alongside a vibrant salad of Merchant Gourmet Tomatoey French Lentils, crisp cucumber, juicy tomatoes and fresh herbs. Finished with a squeeze of lemon, it's packed with bright, punchy flavours and makes a simple yet satisfying vegetarian dinner.

35 minutes Serves 2 Beginner
Herby Lentil Salad & Cauliflower Steak
Ingredients
  • 1 cauliflower
  • 1 tbsp olive oil
  • ½ tsp paprika
  • ½ tsp ground cumin
  • ½ tsp chilli flakes
  • Sea salt and black pepper
  • 1 pouch Merchant Gourmet Tomatoey French Lentils
  • ¼ red onion, finely diced
  • ¼ cucumber, diced
  • A few cherry tomatoes, diced
  • A small handful of parsley, finely chopped
  • A small handful of coriander, finely chopped
  • A few mint leaves, finely sliced
  • Juice of ½ lemon
  • 1 tbsp extra virgin olive oil
  • Sea salt and black pepper

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Tomatoey French Lentils
Tomatoey French Lentils
250G
  1. Preheat the oven to 200°C / 180°C fan / Gas Mark 6.
  2. Remove any leaves from the cauliflower, then cut a 2.5cm-thick steak from the centre. Trim any tough parts of the stalk while keeping the steak intact.
  3. In a small bowl, mix together the olive oil, paprika, cumin, chilli flakes and a generous pinch of sea salt and black pepper.
  4. Place the cauliflower steak onto a baking tray and brush both sides with the spice mixture.
  5. Roast for 20–25 minutes until golden, tender and lightly charred around the edges.
  6. Meanwhile, place the Merchant Gourmet Tomatoey French Lentils, red onion, cucumber and cherry tomatoes into a large bowl.
  7. Add the parsley, coriander and mint, then season with sea salt and black pepper. Stir through the lemon juice and extra virgin olive oil until evenly combined.
  8. Spoon the lentil salad onto serving plates and top with the roasted cauliflower steak.

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