Turn the oven to 180 degrees. Boil the lentils with the vegetable stock according to package instructions. Remove any left over water.
Prepare an oven tray where half is covered with the shredded cauliflower, half is for the halved tomatoes. Place the red onion slices on top and sprinkle over the garlic, the thyme, the oregano and the salt. Place in thew oven and bake for 30 minutes. Give the cauliflower a quick stir a couple of times whilst in the oven.
Whisk together the dressing ingredients.
Place the lentils and the cauliflower on a serving plate. Add the fennel and the dates and give it a toss. Add the tomatoes on top and serve with the dressing on the side. Garnish with a few stems fresh herbs.
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