Recipe adapted from My New Roots by Sarah Britton

Ingredients:

½ Cauliflower

½ Onion

Coriander

1 Tomato

1 Clove Garlic

Red/Green Lentils

1 Egg

½ lemon

1 Clementine

4 tablespoons extra virgin olive oil

2 tablespoons maple syrup/honey

2 teaspoons fennel seeds

1 teaspoon paprika

1 teaspoon cumin seeds

Salt

Black pepper

Chilli flakes

Cinnamon stick

1 teaspoon sumac

Method:

Chop cauliflower lengthways about 1cm thick

Add cauliflower, 2 tablespoons oil, sumac, paprika to a bowl and mix thoroughly

Place on tray lined with baking paper and into preheated oven at 200 degrees for 30 mins

Rinse lentils thoroughly under cold water and chop up tomato, onion and garlic

Put lentils on the stove just covered with water on a medium heat. Bring to boil and then simmer for 15 mins.  Check regularly so they don’t overcook. Should be a little bit al dente

Add 1 teaspoon of oil to a pan on medium heat and add the cumin seeds, cinnamon stick and fennel seeds and cook for 5 mins until nice and aromatic

Add onions and garlic and cook until onions soften 10-15mins

Add tomatoes and cook for another 7 or so minutes

Remove cauliflower from the oven and set aside

Remove cinnamon stick

Add cooked and drained lentils to tomato mix and stir through and reduced heat to very low.

Roughly chop the coriander

Add coriander, remaining oil, lemon juice, chopped clementine, maple syrup, salt and chilli flakes to taste

Mix well and taste, season if it needs it

Take lentils off the stovetop and add the fresh clementine mix. Mix well but gently and set aside

We always add more coriander

Chuck a pot of water on the stove so that its gently boiling, add a splash of white wine vinegar. Crack an egg in gently and poach for 2-3 mins.

Plate up with the egg on top, season with more salt, pepper, chilli flakes and olive oil

Chop up that egg and eat.

Check out our recipe tutorial video here

If you give this dish a go, don’t forget to tag us @vinylcafeldn on Instagram