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Roasted Broccoli, Arugula and Lentil Salad

Cookie and Kate
  • 50 minutes
  • Serves 2 to 4

INGREDIENTS

3 handfuls

Arugula

1/2 cup

Beluga lentils, black

1 1/2

lbs Broccoli

3/4 lb

Brussels sprouts

1/2

Lemon

1/2 tsp

Dijon mustard

1 tsp

Honey

1 pinch

Red pepper flakes

1

Sea salt and ground pepper

1

Olive oil

2 tbsp

Olive oil

1/2 cup

Parmesan cheese