roast broccoli, kale and lentil salad

Ingredients:

1 broccoli, chopped
1.5 cups (1 can drained) cooked lentils
6-8 kale leaves
1 tsp turmeric⁣
1/2 tsp corriander⁣
1/2 tsp cumin seed⁣
Salt and pepper⁣
1 tbsp olive oil
1 handful spring onion, chopped
1 handful parsley and mint, chopped
1/4 cup currants⁣
1/4 cup almonds, roughly chopped⁣
⁣
𝘋𝘳𝘦𝘴𝘴𝘪𝘯𝘨:⁣
1 lemon, juiced⁣
1 heaped tbsp tahini⁣
2 heaped tbsp Greek yoghurt⁣
1 tsp maple syrup⁣
1 pinch salt⁣
⁣
Method:

Preheat oven to 180C. Mix brocoli, spices and olive oil. Bake for 20-25 minutes or in until cauliflower is tender.
Remove kale stems and tear into smaller pieces, massage with a small amount of oil, lemon juice and salt until softened in a large bowl. Add spring onion, parsley, mint, almonds, currants and lentils and top with roast broccoli. For the dressing combine all ingredients in a small bowl.