Cauli, Ginger, Lentil and Lemon Salad from Vegan(ish) by Jack Monroe

Ingredients

• Seeds of 1 pomegranate
• Green olives, roughly chopped
• 1 tbsp sun-dried tomatoes in oil, drained and roughly chopped
• 1 tbsp lemon juice, fresh or bottled
• Salt
• black pepper
• 1 small preserved lemon (optional, add 1 tsp extra lemon juice if unavailable)
• 3 tbsp light cooking oil
• A generous handful of kale or chard – tough stalks removed – or spinach leaves
• 2 fat cloves of garlic, peeled and minced or grated
• 2 cm piece of fresh root ginger, peeled and grated
• ½ head of cauliflower
• 1 × 400 g tin of green lentils