Preheat the oven to 200°C (180° fan-forced). Line a large baking tray with baking paper. Spread cauliflower and sweet potato onto prepared baking tray, drizzle with oil, sprinkle with chilli (if using), season and toss to coat. Roast in oven for 25-30 minutes or until golden and tender.
In a screw top jar place yoghurt, tahini, lemon juice and zest. Season and shake well to combine, adding a little water if necessary.
Place cauliflower, sweet potato, baby rocket, beetroot and lentils in a bowl. Season, toss to coat and top with beef. Drizzle with dressing and sprinkle with feta, walnuts, herbs and a pinch of sumac, if desired. Serve with lemon wedges.
Tips
For a quicker bowl microwave the cauliflower and sweet potato.
Pre-cooked baby beetroots are available in the vegetable section of the supermarket.
Any leftover tahini dressing will keep for 2-3 days in an airtight container in the fridge.
Swap the lentils for beans or chickpeas, swap feta cheese for goats’ cheese, ricotta or pan-fried haloumi.
