1 head cauliflower, cut into florets
1 onion, thinly sliced
2 tsp cumin seeds
2 tsp ground sumac
¾ tsp ground cinnamon
500 g lamb mince
400 g canned lentils, drained and rinsed
Lemon tahini dressing
¼ cup tahini
1 clove crushed garlic
juice of 1 lemon
1 tbsp olive oil
¼ cup warm water
- Preheat oven to 200°C (180°C fan forced). Place cauliflower into a large roasting pan and drizzle with 1 tablespoon olive oil. Season and toss to coat. Bake for 25-30 min, or until tender.
- Heat 1 tablespoon olive oil in a non-stick frying pan over medium-high heat. Add the onion and spices, and cook for 3 min. Add mince, breaking up lumps, and cook for 5 min, or until browned. Stir in lentils and continue cooking until lentils are warm.
- Divide the lentil and lamb mixture between 4 bowls and top with the roasted cauliflower. Drizzle with lemon tahini dressing. Garnish with fresh mint and parsley, and a sprinkle of sumac.
- Whisk all ingredients in a bowl until combined. Season to taste.