Method

• 1.
  In a saucepan, cover lentils with 8 cups (2 litres) cold water and bring to the boil. Simmer for 15 minutes or until just cooked. Drain and cool to room temperature.
• 2.
  In a small saucepan, warm tomato paste and half the garlic oil until tomato paste darkens. Whisk to combine. Remove from heat and whisk in vinegar.Transfer to a bowl along with lentils, carrot, celery, onion and parsley. Stir to combine and season to taste.
• 3.
  Combine yoghurt, tahini and lemon juice in a bowl, season and set aside.
• 4.
  Heat a barbecue or chargrill pan to high heat. Brush cauliflower with the remaining garlic oil and season with salt flakes. Grill for 2-3 minutes each side until cooked through and grill marks appear.

• 5.
  Spread yoghurt mixture on a large platter and top with cauliflower. Spoon lentil salad over and scatter with extra parsley to serve.