Roasted cauliflower, lentil & Currant salad - 71

Name: Roasted cauliflower, lentil & Currant salad - 71
Cuisine: Mediterranean
Ingredients: 375 g (3 cups) cauliflower florets; 2 tablespoons extra-virgin olive oil salt flakes; 75 g (¾ cup) pecans; 300 g (1½ cups) dried puy lentils, rinsed; 100 g (2 cups) roughly chopped baby spinach leaves; 400 g can chickpeas, rinsed and drained; 75 g ½ cup) currants, soaked in boiling water for 3 minutes; 1 large handful of flat-leaf parsley leaves, roughly chopped; 1 large handful of dill, chopped; 6 spring onions, finely sliced; 150 g goat's cheese or feta, crumbler; SWEET, LEMONY VINAIGRETTE; 3 tablespoons extra-virgin olive oil juice of 1 lemon; 2 tablespoons apple cider vinegar; 2 teaspoons dijon mustard; 2 teaspoons honey or pure maple syr freshly ground black pepper