Green apple & kale salad

For ➍
3 cups ribbed & chopped kale or borecole
handful of chopped parsley
1 cup cooked black lentils
1 green apple, diced
1/2 English cucumber, diced
½ cup toasted pumpkin seeds
1 cup shaved Parmigiano, or feta or goat cheese
dressing
one clove garlic
1 tbs honey
1 tbs Dijon mustard
juice of 1 lemon
¼ cup pumpkin seed oil or extra virgin olive oil
salt &pepper

In a large salad bowl, combine the kale, parsley, lentils, apples, cucumber, pepitas and parmesan.
For the dressing, blitz everything in a food processor or blender, with salt and pepper to taste, until the garlic is smooth.
Pour the dressing on the salad and toss well to coat. Garnish with more cheese if you wish. The salad will keep in the fridge for a full day and slowly loose it's crunch from there.

Grilled cauliflower with ras-el-hanout & halloumi

For ➋
1 (500 g) cauliflower
200 g halloumi
100 g pumpkin seeds
3 cloves garlic
2 tbs ras-el-hanout
olive oil

Bring water to a boil and preheat the oven to 180 ° C. Cut the cauliflower into large florets. Boil it in water for about 5 m. Drain and add a generous dash of olive oil to the cauliflower. Season with 2 tbs ras-el-hanout.* Stir thoroughly but gently, so that the cauliflower florets are completely covered with the yellow spice mixture.
Spoon the cauliflower into an oven dish and place in the oven for 20 m. Do not wash the cooking pot yet.
Finely chop the garlic and dice the halloumi. Take the cooking pot with some fat and ras el hanout and fry the garlic and the pumpkin seeds about 2 m. Add the halloumi. Bake for a few m until warm inside.
Spoon the cheese mixture between the cauliflower florets and serve.

* Mix 3 tbs oil with 2 tbs ras-el-hanout, and spread over the cauliflower. Or mix ras-el-hanout with some yogurt.