Golden-edged cauliflower and deeply caramelised onion is mixed with harissa butter and lentils for a wholly virtuous and delicious warm salad. Feel free to get creative and mix through any veggies you have in the fridge.
Preheat oven to 200°C fan-forced. Cut cauliflower into florets. Peel and halve onion and cut into thin wedges. Place cauliflower and onion on a lined baking tray. Drizzle with olive oil and season with salt. Roast for 20–25 minutes or until golden and cooked through.
Place tomato paste, Not-So-Hot harissa mix and butter in a bowl and mix until combined.
Finely chop garlic. Drain lentils. Roughly chop coriander stems and leaves. Halve cherry tomatoes.
Place lentils in a bowl and crumble in feta. Add most of the coriander (reserving some to serve), garlic and pomegranate molasses, season with salt and pepper and toss to combine. Set aside.
Add cherry tomatoes and harissa butter to tray with cauliflower and onion. Mix slightly and bake for a further 5 minutes or until tomatoes are softened slightly and butter has melted.
Add warm cauliflower mixture to the bowl with lentils and mix well to combine. Season with salt and pepper. Divide between bowls and sprinkle with remaining coriander to serve.