Warm Beluga Lentil Salad | With Oven-Roasted Cauliflower & Feta

Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper. Thoroughly wash the cauliflower, pat dry, and divide into bite-sized florets. In a bowl, toss with 2 tbsp extra virgin olive oil, the ground cumin, and a pinch of fine salt and ground black pepper. Spread out on the baking sheet and roast in the hot oven for about 25 minutes until golden brown and crispy.

Meanwhile, rinse the beluga lentils cold in a sieve. Bring to a boil in a pot with twice the amount of unsalted water and gently simmer covered over medium heat for approx. 20 minutes until al dente. Then drain, allow steam to escape briefly, and place into a large salad bowl while still lukewarm.

Roughly chop the whole almonds and toast them in a small dry pan over medium heat for 2–3 minutes until fragrant, then allow to cool. Finely chop the fresh flat-leaf parsley. For the dressing, squeeze the organic lemon, finely grate the garlic clove, and whisk with the remaining extra virgin olive oil (2 tbsp), lemon juice, fine salt, and ground black pepper to form a smooth vinaigrette.