1 head Romanesco (or Cauliflower)
1 tbsp Ghee or Coconut Oil, melted
1/2 cup Quinoa
1 cup Whole Green Lentils
1 tsp ground Cumin
1 tsp ground Cinnamon
1 tsp Fennel Seeds
1/2 tsp cracked Black Pepper
3 small Onions, sliced
2 tbsp Extra Virgin Olive Oil
Zest of 1 Orange
2 tbsp fresh Orange Juice
2 tbsp fresh Lemon Juice
1/3 cup Parsley, chopped
1/3 cup Mint, chopped
Himalayan Sea Salt, fine
1 tsp Raw Honey
Preheat oven to 200C and line a baking tray with baking paper.
Cut the romanesco head into slices or break into florets and toss with ghee (or coconut oil) and salt. Arrange on the baking tray and roast for 20 – 30 minutes until slices have browned edges.
Rinse and drain quinoa, putting it in a small saucepan. Add just under 1 cup water and fine sea salt, and bring to boil. Reduce heat and simmer for 15 minutes until tender.
Rinse and drain lentils, putting these into another small saucepan with water and brining to boil. Reduce heat and simmer for 20 minutes until tender.
Heat ghee in a large saucepan over medium heat. Add spices and pepper, cooking until fragrant. Add sliced onion and cook until lightly caramelised. Add cooked quinoa and lentils and stir to combine.
Whisk olive oil, orange zest and juice, lemon juice, chopped mint, chopped parsley, fine sea salt and raw honey together in a small bowl. Pour over romanesco, lentil and quinoa mix. r in a small bowl. Pour over romanesco, lentil and quinoa mix.