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Export 14 ingredients for grocery delivery
Step 1
Preheat the oven to 180C / 350F and add the olive oil to a large roasting tray.
Step 2
Add the squash or sweet potato and toss in the oil. Roast for 10 minutes. Then add the cauliflower with the spices, salt and pepper. Roast for a further 20 minutes.
Step 3
Meanwhile, add the cooked quinoa and lentils to a large bowl and mix in the kale and radicchio leaves.
Step 4
Once the veg is cooked and cooled slightly, mix into the salad with the leaves, quinoa and lentils.
Step 5
Simply mix everything together until smooth. Taste and add a pinch of salt and pepper, if needed. If it's too thick, stir in some more hot water.
Step 6
Pour over the salad and use your hands to rub it into the leaves and mix it in well.
Step 7
(optional) Top with a mixture of seeds, such as sunflower, chia and pumpkin seeds for added crunch and protein.
Step 8
Serve and enjoy! Can be kept in a container in the fridge for up to three days.