This is a veggie superstar for when you crave a meat-free meal. Miso paste is a powerhouse of B vitamins, minerals and good bacteria for the gut, and so flavoursome. The almonds in the pesto are one of the best nuts to eat as they contain fibre, magnesium and healthy fats.
DETAILS
Serves 1
INGREDIENTS
- 100g green lentils
- 50g white miso paste
- 1 tsp coconut oil
- 2 garlic cloves
- 1 cauliflower, leaves removed
- 100g kale, roughly chopped
- 1 lemon
- 20g almonds
- 1 tbsp olive oil
- 50g cherry tomatoes, quartered
- sea salt
METHOD
- Preheat the oven to 220°C/425°F/gas mark 7. Line a baking tray with baking paper.
- Bring a pan of water to the boil, add the soaked and drained lentils and simmer for
- 20–25 minutes.
- Mix the miso with a small amount of coconut oil to make a paste. Grate in the garlic cloves and mix well. Rub the paste all over the cauliflower. Place the cauliflower on the lined baking tray and roast in the oven for 20 minutes.
- To make the pesto, add the kale to a food processor. Cut the lemon in half and squeeze the juice from one of the halves over the kale. Add the almonds and a pinch of salt. Blend. Drizzle in the olive oil gradually until you have a paste-like texture. Add a little more lemon juice if necessary.
- Drain the cooked lentils. Remove the cauliflower from the oven. The outside should be nice and dark and caramelized.
- Cut the cauliflower into florets and place in a bowl. Drizzle over the pesto, then sprinkle over the cherry tomatoes and add the lentils on top. Finish with a final squeeze of lemon
Recipe adapted from Be the Fittest by Tyrone Brennand (Quadrille, £15) Photography by Martin Poole.