Ingredients 1/4 cup olive oil 1/2 cauliflower 400g can brown lentils 1 onion 2 garlic cloves 500g cherry truss tomatoes 1 tbs baharat 2 x 250g packets microwave brown and wild rice
Directions Heat 1 tbs oil in a frypan over high heat. Add the cauliflower and cook, stirring occasionally, for 5 minutes or until golden. Add the lentils and cook, stirring, for 2 minutes or until heated through. Transfer to a plate and cover to keep warm.
Reduce heat to medium-high and add 1 tbs oil to frypan. Add onion and cook, stirring occasionally, for 10-12 minutes or until dark golden. Remove from pan and set aside on paper towel to drain.Meanwhile, add remaining 1 tbs oil to a separate frypan over high heat. Add the garlic, tomatoes, baharat and 3/4 cup (185ml) water. Bring to the boil and cook, stirring occasionally, for 5 minutes or until tomatoes have started to break down.
Cook the rice according to packet instructions, then place in a bowl with cauliflower and lentils. Toss to combine.Divide the rice mixture between serving plates and top with tomato mixture and fried onion. Serve immediately.