2. Peel and grate ginger to yield 1 tbsp. Whisk together with 1/2 crushed garlic clove, lemon juice, 1/2 tsp turmeric and 1/4 cup olive oil. Season with salt and pepper.
3. Toast pepitas in a frypan over medium-high heat for 1-2 minutes, or until golden. Remove and set aside.
4. Ribbon the carrots using a vegetable peeler. Roughly chop coriander. Chop drained eggplant and drain lentils. Set aside with baby spinach.
5. Toss salad components together with dressing and pepitas. Divide among bowls to serve. Top with roasted cauliflower.
You will use exactly half the ginger in this recipe and half in recipe 4.
Red onion 1/2
pepita seeds 1 packet (40g)
Coriander 1/2 bunch
chargrilled eggplant 1 tub (200g)
Baby spinach 1/2 bag (100g)
From your pantry:
oil (for cooking + olive), salt, pepper, mustard seeds, ground turmeric, garlic (1/2 clove)