Roasted cauliflower salad with preserved lemon and chilli recipe

Ingredients

• 2 eggplants (about 350-400g each)
• 1 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1 teaspoon salt
• 4 1/2 tablespoon extra virgin olive oil
• 1 cup brown lentils
• 4 cup water
• 1 tablespoon lemon juice
• 100 gram baby kale leaves, washed and dried
• 100 gram wild rocket leaves, trimmed, washed and dried
• 1 cup greek yoghurt
• Hazelnut dukkah
• 1/4 cup sesame seeds
• 1/2 cup coriander seeds
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon allspice
• 1/2 teaspoon flaky sea salt
• 1/2 cup toasted hazelnuts, skinned and chopped