Roasted Cauliflower, Lentil, Currant And Herb Salad

· 6 servings Ingredients: • 3 cups cauliflower florets • 1 tablespoon extra virgin olive oil • 1/2 teaspoon sea salt • 2 cups spinach, roughly chopped • 1 cup black lentils (French lentils) • 400g can chickpeas, washed and drained • 1/3 cup currants, soaked in boiling water for 3 minutes • 1 cup fresh herbs (any herbs you like, I used parsley and dill) • 4 spring onions, finely sliced • 1/2 cup toasted almonds, roughly chopped • 100g goats cheese or feta cheese Dressing: • 2 tablespoons extra virgin olive oil • 1 teaspoon Dijon mustard • 1 tablespoon apple cider vinegar • 2 teaspoons honey or pure maple syrup • ½ lemon, juiced Method: 1. Preheat oven to 180 degrees Celcius. Lay cauliflower florets onto a tray. Drizzle with olive oil and salt. Mix well together and r