In a bowl combine the harissa paste with the olive oil and garlic granules.
Scatter the cauliflower florets onto a baking tray and coat evenly with the harissa mix and place in the oven for 30 mins to cook until brown.
While the cauliflower is cooking cook the lentils for around 10 minutes, then drain and set to one side.
To make the dressing combine the balsamic vinegar and extra virgin olive oil together in a small bowl.
In a medium sized bowl place, the lentils, cauliflower, sun-dried tomatoes, rocket, feta and pumpkin seeds. Drizzle over the balsamic dressing and mix to make sure everything is evenly coated. Then you’re ready to serve. Enjoy!
