Miso Roasted Cauliflower, Avocado and Lentil Salad Recipe | olivemagazine

Ingredients

• 1 small red onion thinly sliced
• 75ml cider vinegar
• 1½ tbsp miso paste
• 4 tbsp olive oil
• 1 tsp runny honey
• 1 clove garlic crushed
• 1 cauliflower leaves removed and cut into florets (580g prepared weight)
• 1 lemon juiced
• 2 avocados cubes
• 250g ready-cooked puy lentils
• 100g radishes trimmed and thinly sliced
• 10g coriander roughly chopped