This hearty salad can be served as is, or with your choice of protein. 

Extracted from Salad: 70 delicious recipes for every occasion by the Two Raw Sisters

Like all the salads in this book, this one is filled with so many textures, colours and flavours. Serve as is or with avocado, salmon, lamb, beef or chicken.

Serves: 6

INGREDIENTS

1 head cauliflower, roughly chopped
1 red onion, sliced
1 teaspoon ground turmeric
1 teaspoon ground cumin
pinch of sea salt
oil

Cumin Yoghurt:
¼ cup coconut yoghurt
2 tablespoons tahini
1 teaspoon ground cumin
zest and juice of 1 lemon
pinch of sea salt
2–3 tablespoon water, to loosen

Lentil Tabbouleh:
400 g (14 oz) can lentils, drained and rinsed
handful of kale, stalks discarded and leaves finely chopped
handful of fresh herbs, roughly chopped
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
2 cloves garlic, crushed and finely chopped
½ cup sun-dried tomatoes, roughly chopped
½ cup flaked almonds, toasted

METHOD

Preheat the oven to 200°C (400°F).

Place the cauliflower, red onion, turmeric, cumin and salt on a baking tray. Drizzle with oil and toss to combine. Roast for 10 minutes, then turn the oven to the grill function and cook for a further 10–15 minutes. Remove from the oven and allow to cool slightly.

For the Cumin Yoghurt, place all the ingredients in a cup and mix to combine. Set aside.

For the Lentil Tabbouleh, place all the ingredients in a medium bowl and gently toss to combine.

To serve, use one large flat platter or divide between plates. Start with a layer of cauliflower, followed by some Lentil Tabbouleh and some Cumin Yoghurt. Repeat for another 1–2 layers.

Leftovers will keep in an airtight container in the fridge for up to 4 days.

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Extracted from Salad: 70 delicious recipes for every occasion by the Two Raw Sisters. RRP$45.00. Published by Allen & Unwin NZ.