Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the cauliflower into florets. Finely slice the red onion and mint. Peel and crush the garlic, and peel and grate the carrot. Drain and rinse the lentils. Juice the lemon and crumble the chevre goat cheese.

Toss the cauliflower in the za’atar and half of the olive oil. Season generously with salt and pepper. Place on a lined oven tray in a single layer and cook for 25-30 minutes or until tender.

Meanwhile, place the Jasmine rice into a sieve and rinse it with water until the water becomes clear. Place the rice and water in a medium saucepan and bring to the boil over a high heat. Cover with a lid and reduce the heat to medium. Simmer, covered, for 10-12 minutes or until the rice is soft and water is absorbed.

Heat the remaining olive oil in a medium frying pan over a medium heat. Add the red onion and garlic and cook, stirring, for 3 minutes or until softened. Add the lentils and rice and cook, stirring, for about 2 minutes or until they dry out a little. Transfer to a large bowl. Stir through the carrot, currants, mint and lemon juice.

To serve, divide the salad between bowls. Top with the za'atar cauliflower and crumbled over the chevre goat cheese.