Middle Eastern-inspired salad

Method

1. Heat the oven to 180°C/160°C fan/gas 4. Chop the cauliflower and aubergines into bite-size pieces and put them on a large baking tray with half the tamari, some olive oil, salt and pepper. Bake for 30 minutes.
2. Next, put the lentils in a saucepan (that has a lid) with the remaining tamari and 500ml boiling water. Place the lid on the pan and bring the lentils to the boil again, then reduce the heat to a simmer and cook for about 20 minutes or until all the water has been absorbed.
3. Meanwhile, mix together all the ingredients for the dressing and let them sit for a while so the flavours can infuse.
4. Allow the cauliflower, aubergines and lentils to cool down for a few minutes, then combine them all in a salad bowl with the dressing, mixing gently. Sprinkle with the coriander and pomegranate and mix so everything is lightly coated in the dressing, then serve.