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Kensington Court Mews, London, W8 5DR


September 15, 2020
Serves: 3
Prep Time: 45 minutes
  1. Preheat the oven to 180C.
  2. In a bowl combine the harissa paste with the olive oil and garlic granules.
  3. 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.
  4. While the cauliflower is cooking cook the lentils for around 10 minutes, then drain and set to one side.
  5. To make the dressing combine the balsamic vinegar and extra virgin olive oil together in a small bowl.
  6. 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!


  • 1 head cauliflower, broken into florets
  • 2 tbsp harissa paste
  • 2 tbsp extra virgin olive oil
  • ½ tsp garlic granules/powder
  • 350g cooked green lentils
  • 100g sun-dried tomatoes
  • 1 bag rocket, washed
  • 50g feta or dairy free alternative (per person)
  • 2 tbsp pumpkin seeds


  • 1 tbsp balsamic vinegar
  • 1 tbsp extra virgin olive oil

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