Chilli Salmon With Curried Lentils And Roast Cauliflower

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your cauliflower into small florets (save the stem and leaves for later!), then add to a baking tray (or two!) with a generous drizzle of vegetable oil, a large pinch of salt and pepper and your ground turmeric

Give everything a good mix up and put the tray[s] in the oven for an initial 12-15 min or until the cauliflower has softened and begun to char

Whilst the cauliflower is cooking, peel and slice your shallot[s]

Add the sliced shallot to a bowl with your rice vinegar and a pinch of sugar

Mix everything together and set aside – this is your quick-pickled shallot

Peel and chop your red onion[s] into wedges

Peel and finely chop (or grate) your garlic

Boil half a kettle

Drain and rinse your green lentils

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the onion wedges and cook for 2-3 min or until slightly softened

Once softened, add the chopped garlic and cook for a further 1-2 min

Remove the cauliflower from the oven after the initial 12-15 min and add your salmon fillet[s] (skin-side down) to the baking tray[s] along with the reserved cauliflower stem & leaves

Add a drizzle of olive oil to the salmon and season with a pinch of salt and pepper, then sprinkle half your chilli flakes (can't handle the heat? Go easy!) over the salmon and return the tray[s] to the oven for a final 14-15 min or until the salmon is cooked through – this is your chilli salmon

Tip: Your fish is cooked once it turns opaque and flakes easily

Once the onion and garlic have softened, add the drained lentils and curry powder to the pan and stir everything together

Add your vegetable stock mix with 80ml [120ml] [160ml] boiled water and cook for 2-3 min or until thickened – these are your curried lentils