This one's a super satisfying, protein packed meal. Great for meal prep, just keep the tahini sauce separate until ready to serve.
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Serves
4
Jasmine Rice
Puy Lentil
Vegetable Stock
Cauliflower
Za’atar
Tahini
Harissa
Olive Oil
Pomegranate Seeds
Serves
4
Jasmine Rice
Puy Lentil
Vegetable Stock
Cauliflower
Za’atar
Tahini
Harissa
Olive Oil
Pomegranate Seeds
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Rinse the lentils well.
Step 2.
Add 900ml water to a pot with the lentils and bring to a boil. Simmer for 15 mins, covered.
Add the rice and stock cube and cook for another 12-15 mins or until cooked. Drizzle with plenty of olive oil, salt and pepper and mix well.
Step 3.
Remove the stems from the cauliflower and set aside.
Step 4.
Chop the cauliflower into small pieces, including the stem. Drizzle with oil, salt and pepper and za’atar, if using. Air fry at 190°C for 10 mins or roast in the oven at 180°C for 25 mins until golden and crispy.
Step 5.
Slice the very tough, large stems off of the cauliflower leaves and toss in a little oil and season. Air fry for 3 mins at 180°C or roast with the florets for 8-10 mins or until crispy.
Step 6.
To make the tahini sauce, whisk together the tahini with 120-150ml cold water. It will congeal but don’t worry – keep whisking and adding water until it turns into a creamy consistency. Add the harissa and season with salt and pepper.
Step 7.
To serve, lay the lentils and rice on a plate and top with the cauliflower and a good drizzle of tahini sauce. Feel free to scatter some pomegranate seeds on top as well, if you like.
Step 8.
For meal prep, keep the lentils and rice with the cauliflower, and keep the tahini sauce separate until ready to serve.
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Notes (1)
S
Stuart H.
a month ago
Not bad. 900ml is *far* too much water for the closed-pan cooking method - I would cut back to 700ml next time. Even with the tahini dressing it's quite beige in both looks and flavour
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