Name: Miso roasted cauliflower, avocado and lentil salad
Total time: 50 min
Yield: Serves 2
Ingredients: 1 small red onion, thinly sliced; 75ml cider vinegar; 1½ tbsp miso paste; 4 tbsp olive oil; 1 tsp runny honey; 1 clove garlic, crushed; 1 cauliflower, leaves removed and cut into florets (580g prepared weight); 1 lemon, juiced; 2 avocados, cubes; 250g ready-cooked puy lentils; 100g radishes, trimmed and thinly sliced; 10g coriander, roughly chopped

A platter topped with roasted cauliflower, lentils and slices of avocado

1 small red onion
thinly sliced
75ml cider vinegar
1½ tbsp miso paste
4 tbsp olive oil
1 tsp runny honey
1 clove garlic
crushed
1 cauliflower
leaves removed and cut into florets (580g prepared weight)
1 lemon
juiced
2 avocados
cubes
250g ready-cooked puy lentils
100g radishes
trimmed and thinly sliced
10g coriander
roughly chopped

Method

step 1
Combine the onion and vinegar in a small bowl with a pinch of salt, and set aside.
step 2
Heat the oven to 200C/fan 180C/gas 6. Combine the miso, 2 tbsp of the olive oil, ½ tsp of the honey and all the garlic in a large bowl. Add the cauliflower and toss through the miso mixture. Season, then spread out on a baking tray lined with baking paper and transfer to the oven. Roast for 30 minutes, stirring halfway through, until tender and golden on the edges. Set aside to cool.
step 3
Combine the remaining honey and lemon juice in a small bowl, and whisk in the remaining olive oil. Put the roasted cauliflower, avocado, lentils and radishes in a large bowl. Add the dressing and coriander, and toss together. Season to taste, divide between four plates and serve, dressed with the pickled onions.