Lentil Salad with Roasted Cauliflower and Tahini Yogurt

Preheat the oven to 220 °C top/bottom heat.

Divide the cauliflower into small florets. In a bowl, mix with curry powder, chili powder, salt, and 2 tbsp olive oil until all florets are evenly coated. Spread on a baking sheet lined with parchment paper and roast in the oven for approx. 25 minutes.

Rinse the pre-cooked lentils and place them in a bowl. Mix with the juice of half a lemon, a pinch of salt, 1 tbsp olive oil, and the finely chopped parsley.