Indian lamb cutlets with lentil, kale and cauliflower salad

large head cauliflower, cut into florets

large bunch kale, trimmed, torn into pieces

can brown lentils, rinsed, drained

small red onion, finely chopped

fresh continental parsley leaves, chopped

extra virgin olive oil

honey

lemon, rind finely grated, juiced, plus lemon wedges, to serve

brown mustard seeds

ground cumin

ground turmeric

small French trimmed lamb cutlets