Cauliflower steaks with garlic lentils, baby kale and herb yoghurt

Preheat the oven to 200 degrees Celsius.

Remove any leaves from the outside of the cauliflower. Cut it in half through the stalk, then cut each half into 3 cm steaks. You should get one or two nice ones from each half.

Lay the cauliflower on a baking tray, drizzle with oil, then sprinkle over with the spice mix. Cook in a hot oven for 10 to 12 minutes, until golden brown and fully cooked.

Mince the garlic.

Remove the thyme leaves from the stalk and roughly chop.

Open and strain the lentils.

In a large fry pan on medium-high heat, warm a splash of oil. Fry the garlic for 30 seconds, then add the lentils and thyme and heat through. Taste and add salt, if needed (keep in mind that the tinned lentils are already seasoned).

Place the baby kale in a bowl.

Remove the core and dice the tomato, then add to the kale.

Remove the mint leaves from the stalk and rip into the salad.

Season the salad with salt, lemon juice and a good splash of olive oil. Gently toss.

Serve the cauliflower steaks topped with lentils and salad, then drizzle over with herb yoghurt.