Warm roasted cauliflower, broccoli, walnut & lentil salad

Preheat oven to 180°C. Line a large baking tray with baking paper.

Place red onion, broccoli and cauliflower onto the baking tray. Drizzle
with olive oil and cumin. Roast in the oven for 20-25 minutes or until
tender and vegetables are slightly charred. Add walnuts for the last 5
minutes of roasting.

Place lentils, parsley, mint, lemon juice, walnuts and roasted vegetables
into a bowl and toss to combine. Serve warm.