Lentil salad with roasted vegetables and feta cheese

Step 1/5

• 58⅓ g spelt
• 33⅓ g beluga lentils
• salt

• pot
• pot (with lid)

Add spelt, three times as much water and salt to a pot over medium heat and let simmer for approx. 30 min., or until the spelt is done. In a second pot, add beluga lentils, the double amount of water, and salt and bring to a boil. Reduce heat to medium-low, then place lid on the pot and let simmer for approx. 25 min., or until the lentils are done.

Step 2/5

• 6⅔ g parsley
• 3⅓ g chives
• ⅔ carrots
• 50 g rutabagas
• 50 g celery roots
• ⅔ parsnips
• ⅓ sweet potato
• 1⅓ sunchokes
• 66⅔ g Brussels sprouts
• 1 tbsp olive oil
• salt
• pepper

• oven
• cutting board
• knife
• peeler
• bowl (large)
• rubber spatula
• baking sheet

Preheat oven to 200°C/390°F. Finely chop parsley and chives and set aside. Cut carrots into sticks. Peel rutabaga, celery root, parsnips and sweet potato and cut into bite-sized pieces. Chop sunchokes and halve Brussels sprouts. Add vegetables to a large bowl, drizzle with some of the olive oil and season generously with salt and pepper. Transfer to a baking sheet and roast in the oven for approx. 20 min.

Step 3/5

• 16⅔ g sliced almonds

• frying pan
• spatula

In the meantime, toast sliced almonds in a frying pan until fragrant, then remove from heat.

Step 4/5

• 1⅓ tbsp olive oil
• 16⅔ ml apple cider vinegar
• ⅓ tsp mustard
• ⅔ tbsp honey
• ⅛ tsp ground coriander
• ⅓ tsp sumac
• ⅛ tsp cayenne pepper
• salt
• pepper

• bowl (small)
• whisk

Add remaining olive oil, apple cider vinegar, mustard, honey, ground coriander, sumac, and cayenne pepper to a small bowl and whisk to combine. Season with salt and pepper to taste.

Step 5/5

• 66⅔ g feta cheese

• bowl (large)
• rubber spatula

Add roasted vegetables, cooked spelt, beluga lentils, vinaigrette, parsley, chives, and roasted almonds to a large bowl and stir to combine. Crumble feta cheese on top using your hands. Enjoy!

Enjoy your meal!