Warm Lentil Salad with Roasted Veg and Horseradish Cream

Ingredients

• 150g Olive Green Lentils
• 1 Large Garlic Clove, flattened
• ½ Small Cauliflower (parsnip, broccoli, kale, or other in-season veg could sub in)
• 50g Brazil Nuts, roughly chopped
• 50ml Double Cream
• 1 tbsp Horseradish Sauce (plus more to taste)
• Juice of 1 Lemon
• Fresh Chives/ Spring onions, to garnish
• Extra Virgin Olive Oil

Method

1. Preheat your oven to 180C. Bring the lentils and garlic clove to boil in a pan of salted water, reduce to a simmer, and cook until the lentils are tender - about 20 mins. Top up the liquid if you need to before the lentils are cooked.
2. Meanwhile, chop up your cauliflower into even-sized pieces, tearing up the leaves as well. Toss with olive oil, lots of freshly ground black pepper, and a pinch of salt, then spread out evenly on a baking tray and roast until the leaves are crisp and the florets are colouring deliciously at the edges (15-20 mins). Have your Brazil nuts ready on a smaller baking tray - we’ll toast them towards the end.
3. While the lentils and veg are cooking, whip your double cream until thick and dollop-able (you could use extra-thick double cream, or crème fraiche, instead). Stir in the tablespoon of horseradish sauce, tasting to check whether you want more.
4. When the veg has about 7 minutes left to roast, add the brazil nuts to a lower oven shelf. They should be colouring and smelling toasty once the 7 minutes are up - keep an eye on them so they don’t burn.
5. When everything’s ready, drain the lentils and dress with a drizzle of good olive oil. Divide between the bowls, then spoon in the horseradish cream and the roasted cauliflower. Finish each bowl evenly with lemon juice, the toasted nuts, and chives.