Roast veg and lentil salad

Heat the oven to gas 8, 220°C, fan 200°C. Remove and discard any bruised or damaged leaves from the cauliflower. Cut the larger leaves into bite-sized pieces and keep the smaller ones whole and tip into a bowl for later. Cut the cauliflower into florets and the stalk into 1cm cubes and toss on a baking tray with ½ tbsp oil and some seasoning. Roast at the top of the oven for 20-25 mins until crispy and charred, and the stalks are tender.

Scrub the sweet potatoes and cut into wedges. Tip onto another baking tray with ½ tbsp oil. Season and toss well, then roast under the cauliflower for 20-25 mins until tender throughout and golden around the edges.

Put the kale into the cauliflower leaves bowl, and drizzle over ½ tbsp oil with some seasoning. Toss the kale and leaves until completely coated in the oil. When the cauliflower florets are cooked, transfer to a bowl, and tip the cauliflower leaves and the kale on the tray. Roast for 5-10 mins until the kale is crisp and cauli leaves are tender.

Whisk the yogurt, most of the mint, garlic, lemon zest and the cucumber, season with pepper.  Toss the lentils with pepper, 1 tbsp olive oil and lemon juice. Divide between 4 bowls, and top with the roasted cauliflower, sweet potato wedges, cauliflower leaves and crispy kale in piles on top. Add a spoon of the tzatziki, and scatter with the spring onions and remaining mint to serve.