Cauliflower, Sultana & Mango Salad With Lentils & Turmeric, Ginger & Maple Dressing

Preheat the oven to 190°C (375°F) Gas 5. Break the cauliflower into florets. Pour the oil into a large bowl, and add the coriander, cumin, fennel seeds, chilli/red pepper flakes and sugar. Give everything a good stir, season with salt and pepper, and toss the cauliflower florets into the mixture to coat. Spread them over a large sheet pan. Scatter the red peppers, onion wedges and cherry tomatoes over the sheet pan and mix. Roast for 20-25 minutes (give everything a stir halfway through the cooking time), until the cauliflower is cooked but still has some bite.

Stir the lentils gently into the roasted vegetables. Return the sheet pan to the oven for 5 minutes, until the lentils are just heated through. Remove the pan from the oven and scatter over the sultanas. Scatter the mango over the salad and garnish with the coriander. For the dressing, put the grated turmeric and ginger into a bowl. Add all the remaining ingredients and whisk together until smooth. Season to taste, drizzle over the salad and serve.