Roasted Broccoli with Lentil Salad and Tahini Sauce
Perfectly roasted broccoli on black caviar lentil salad with an herby vinaigrette, red bell pepper and shallots topped with tahini dressing, chopped almonds and pomegranate seeds
Ingredients
Roasted Broccoli
- 1 lb broccoli cut into large florets or sub broccolini
- 1 tbsp avocado oil
- 1/4 tsp sea salt
- 2 tsp za’atar
Lentil Salad Ingredients
- 1 cup dried black lentils I used black caviar or beluga lentils
- 1 shallot minced
- 1/4 cup red bell pepper minced
Herby Vinaigrette
- 1/2 large lemon juiced
- 2 tsp extra virgin olive oil
- 1 tsp apple cider vinegar
- 2 tbsp parsley chopped
- 1/4 tsp sea salt
- Fresh ground cracked pepper, to taste
Tahini Sauce
- 2 tbsp tahini
- 2 tbsp cold water add 1-2 tsp more water to thin if needed
- 1 garlic clove grated
- 1 tsp cumin
- 1/2 lemon juiced
- 1/4 tsp sea salt
Toppings
- 1/4 cup pomegranate seeds optional
- 1/4 cup almonds, chopped
Instructions
- Make your lentil salad by rinsing then cooking black lentils according to package instructions and allow to cool. I try to slightly undercook to keep them firm, instead of mushy, so check them before removing from heat.
- Preheat oven to 425F.
- To a baking sheet, add broccoli, za’atar, sea salt and avocado oil and mix all together until well coated.
- Bake for 20 minutes or until slightly crispy. If using broccolini, bake for only 15 minutes.
- To a small bowl or jar container, add all vinaigrette ingredients and mix until well combined.
- Add lentils, red bell pepper, shallot and herby vinaigrette to a large bowl and mix together your lentil salad.
- To a separate bowl, add all tahini sauce ingredients and mix with a mini whisk to spoon until very smooth.
- Plate your lentil salad and top with roasted broccoli, tahini sauce, chopped almonds and pomegranate seeds. Enjoy!