Roasted Cauliflower, Lentil, Current & Herb Salad

• 3 cups cauliflower cut into florets
• 1 tbsp extra virgin olive oil
• 0.5 tsp sea salt
• 1 cup Italian farro @simplywholesomepantry
• 2 cups spinach roughly chopped
• 400 g canned chickpeas drained & rinsed
• 0.333 cup currants drained, soaked in boiling water for 3 minutes
• 4 spring onions finely sliced
• 0.5 cup almonds toasted, roughly chopped
• 100 g goat's cheese or feta cheese

Dressing

• 2 tbsp extra virgin olive oil
• 1 tsp dijon mustard
• 1 tbsp apple cider vinegar
• 2 tbsp honey or pure maple syrup
• 0.5 lemon juice squeezed