Rinse the 250 g dry lentils in a colander. Cook them covered in salted boiling water for 10 minutes, then drain very thoroughly.

Preheat the oven to 180°C / 355°F. Pat the drained lentils dry with a clean kitchen towel if they still look wet.

Toss the lentils with 1 tbsp olive oil, curry powder, and a pinch of salt. Spread them in one even layer on a parchment-lined baking sheet.

Roast the lentils for 20 minutes. Stir them, spread them into one layer again, and roast for 20 to 25 minutes more until crisp.

Cut the cauliflower into florets. Toss it with 1 tbsp olive oil, za'atar, and a pinch of salt on a second baking sheet.

Roast the cauliflower for about 20 minutes until golden and tender. Remove it from the oven and let it cool slightly.

Dice the red bell pepper and finely chop the parsley. Remove the kale stems and chop the leaves.

Place the kale in a large bowl with a drizzle of olive oil and a pinch of salt. Massage it by hand until softened.

Remove the pomegranate seeds from the fruit. Set aside the pomegranate seeds, olives, cashews, bell pepper, and parsley.

Whisk tahini, lemon zest, lemon juice, olive brine, 1 tbsp olive oil, turmeric, black pepper, and chopped garlic until smooth. Add a little water if needed to loosen the dressing.

Add roasted cauliflower, crispy lentils, bell pepper, pomegranate seeds, olives, parsley, and cashews to the kale. Pour over the tahini dressing.

Toss the salad until coated with dressing. Serve immediately while the lentils remain crunchy.

Peel the pomegranate and collect the seeds.