Turmeric Cauliflower & Lentil Bowl

While the veggies are roasting, thinly slice the red onion (see ingredients list). In a small bowl, combine the water, rice wine vinegar and a good pinch of sugar and salt. Scrunch the red onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving.

Drain and rinse the lentils. Roughly chop the parsley. In a small bowl, mix together the mango chutney, red wine vinegar, brown sugar, the salt and a drizzle of olive oil. Season with pepper.

When the veggies have 10 minutes remaining, heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, stirring, for 3-4 minutes, or until golden. Transfer to a plate. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the lentils and cook, tossing, for 4-5 minutes or until softened and heated through.

In a large bowl, add the sweet potato and cauliflower, lentils, currants, spinach & rocket mix and 1/2 the parsley. Add the mango chutney dressing and toss to coat just before serving.