This recipe was created by Vegan Chef Day.

Prep time - 15 minutes

Cook time - 30 minutes

Difficulty - Medium

Serves / makes - 2 portions

Ingredients

100g brown rice

100g green lentils

500g cauliflower florets, cut into bitesize pieces

1T zataar spice mix

2T extra virgin olive oil

Salt, to taste

4 small red onions, sliced in half lengthwise, with skins still on

300g red onions, finely sliced

Boiling hot water

50ml sherry vinegar

50ml apple cider vinegar

1t beetroot powder (optional)

50g sunflower seeds

1t light tahini

1T extra virgin olive oil

1t apple cider vinegar

1T soya cream

Tabasco, to taste (optional)

20g coriander leaf, roughly chopped

A little pomegranate molasses (optional)

Equipment

Saucepan with lid

Large mixing bowl

Mixing spoon

Wide baking tray

Clean tea towel

Bowl

Sieve

Frying pan

Small jug or bowl

Fork

Method

1. Heat your oven to 200c/390f/GM6.

2. Whilst the oven is warming up prepare the rice and lentils. Put them into a saucepan, add water to cover the rice and lentils plus 2cm more water. Put the lid on the pan. Bring it to the boil on a high heat then lower to a medium heat.

3. Put the cauliflower into a large bowl. Add the zataar, oil and salt, to taste. Mix well. Put the cauliflower onto a wide baking tray with the 4 small red onions, cut tin half. Bake for 15-20 minutes until the cauliflower is just cooked.

4. Put the finely sliced red onions into a bowl, cover them with boiling hot water and rest for a few minutes. This softens the onions. Drain them in a sieve, rinse them under a cold tap. Put them back into the bowl with the 2 vinegars and beetroot powder (if using). Allow the pickled red onions to soak until you are ready to serve.

5. Heat a dry frying pan on a medium heat, add the seeds and toast until they are fragrant and browned.

6. Once the rice and lentils are cooked and nearly all of the water has evaporated remove the pan from the heat. Remove the lid, place a tea towel on top of the pan, then replace the lid. Leave the rice for another 5 minutes. This will make the rice more fluffy.

7. To make the sauce mix the tahini, oil, vinegar and cream, in a small bowl or jug, with a fork. Add tabasco, to taste, if you are using it.

8. Add the seeds and salt to the rice and lentils. Pile this onto 2 plates. Add the coriander leaf, then the cauilflower. Remove the baked onions from their skins and place them on the plates with the tahini sauce, pickled onions and pomegranate molasses (if using).

9. Serve immediately.