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Lemony Roasted Broccoli, Arugula and Lentil Salad

Cookie and Kate
  • 50 minutes
  • Serves 2 to 4

INGREDIENTS

4

big handfuls Arugula

1/2 cup

Beluga lentils, black

1

large bunch Broccoli

3/4 lb

Brussels sprouts

1 clove

Garlic

1 tsp

Dijon mustard

1 tsp

Honey

1 tbsp

Lemon juice

1

Black pepper, Freshly ground

1 pinch

Red pepper flakes

1/2 tsp

Sea salt, fine

4 tbsp

Olive oil, extra-virgin

1/2 cup

Parmesan cheese

1 1/4 cups

Water