A Perfect plant based dinner 2-3 or a side veg for 4-6

170g Lentils, rinsed and soaked for a few minutes

1 ear celery

½ red onion

1 medium carrot

40ml oil

1tbsp balsamic vinegar

1tsp tomato passata

1medium head of cauliflower, trimmed into florets

½ tsp turmeric

1heaped tsp medium curry powder

2tbsp oil

Dressing

4tbs natural Greek yogurt

2tsp chopped chives or coriander

Juice of 1/2 lime

Pinch salt

Directions

1.Cover lentils in water, bring to the boil, turn down and simmer until cooked (not mushy).

2. Meanwhile peel and dice the carrot, dice the ear of celery and thinly slice the red onion.

3. Meanwhile toss the cauliflower in the oil and spices and roast at 180c for about 20mins.

3. Stir the oil and balsamic into the tomato passata and mix well. When the lentils are cooked, drain them and toss them in the oil dressing with the onion, carrot and celery. Taste for seasoning andif needed then add some salt.

4. Mix everything for the dressing and serve the lentils with the hot cauliflower and dressing on the side.