Roasted cauliflower and lentil salad

1 cup green lentils
1 head cauliflower
1/2 cup raw almond sticks or pine nuts
1 cup baby spinach or rocket leaves
Olive oil
1/4 tsp cumin
1/4 tsp ginger
1/4 tsp allspice

3 tbsp tahini
3 tbsp lemon juice
1 tsp honey
2 tbsp water
1 tbsp olive oil
salt and pepper

Roast the almonds, set aside.
Cook the lentils until tender. Drain and set aside.
Toss the cauliflower florets with some oil and the spices and roast until brown.
In a bowl, whisk the tahini, lemon juice, and honey. Add 1 tbsp of olive oil and 2 tbsp of water. Season.
In a salad bowl, add the baby spinach or rocket leaves, then add the cooked lentils. Toss the cauliflower florets and almonds. Pour the dressing, toss and serve.


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