Roast Broccoli & Cauliflower, Haloumi, Lentils & Ras El Hanout

Cook Lentils:

Preheat oven to 220°C. Boil a kettle of water. Meanwhile, place lentils in a sieve and rinse well. Put lentils in a pot with vege stock concentrate and enough boiling water to cover them by 1 cm. Bring back to the boil. Reduce heat to a simmer and cook for 25 minutes, until lentils are cooked and tender but still retain some bite. Drain. (TIP: you don't want to boil the lentils, as cooking them too vigorously may cause them to become mushy).

Roast Veg:

Meanwhile, wash the fresh produce. Peel and mince garlic. De-stem kale and roughly chop leaves, discarding stems. Combine broccoli, cauliflower and garlic in a bowl. Sprinkle with Ras El Hanout, 2 TBS olive oil and season with salt and pepper. Coat vegetables well and spread in a single layer on a lined baking tray (using more trays if necessary). Roast vegetables for 20 minutes, until tender and charred on the outside. With 10 minutes remaining on cooking time, add kale to the oven

Prepare Salad Ingredients:

Roughly chop walnuts. Pat haloumi dry on paper towel and cut into 2 cm cubes. Pick mint leaves (discarding stems) and tear roughly.

Cook Haloumi:

Heat 1 TBS olive oil in a pan over medium-high heat. When oil is shimmering, carefully add haloumi and cook until browned on surface, about 2 minutes per side. Transfer to a paper towel-lined plate to drain.

You Plate It:

In a large bowl, combine roasted vegetables, lentils, haloumi and some mint leaves and walnuts. Dress with red wine vinegar & honey and 1 TBS olive oil (extra virgin if you have it). Divide between bowls and garnish with any remaining mint and walnuts. Enjoy!