Cut the onion squash into crescent shapes and separate the cauliflower florets.Step 2
Place on a baking tray and drizzle with olive oil. Sprinkle the cauliflower with turmeric and the onion squash with cinnamon. Bake in the oven for 25 minutes at 180°C.Step 3
Cook the black beluga lentils in 200 ml of boiling water for 20 minutes, then drain.Step 4
Prepare the beet hummus by blending the chickpeas, beetroot, tahini, lemon juice, olive oil, chickpeas and cumin in a blender to obtain a creamy texture.Step 5
In a bowl, position the black beluga lentils in the centre, then put the vegetables, beetroot hummus, hard-boiled egg and lamb’s lettuce all around and top with a tablespoon of pesto!