Kale, Lentil and Roasted Broccoli Salad with Tahini Sauce
 
 
Serves: 6
Ingredients
  • 2 cups broccoli florets
  • ¼ cup olive oil
  • ½ tsp salt
  • 6 kale leaves, de-stemmed
  • 1 cup lentils (I use french, but any will do)
  • Tahini Dressing
  • ¼ cup tahini
  • 1 tablespoon olive oil
  • 2 tablespoons agave
  • 2 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • ½ tsp salt
  • fresh ground pepper
  • 2 tablespoons water
Instructions
  1. If you have time, pre-soak lentils for 12- 24 hours before cooking. This is not necessary but increases nutritional value.
  2. Pre-heat oven to 375 degrees.
  3. Rinse soaked or not-soaked lentils and place in a pot with 2½ cups water. Bring to a boil and reduce heat to a simmer and cook until tender, about 25 minutes. Drain and set aside.
  4. Place broccoli florets on a baking sheet and toss well with olive oil and salt. Set in oven and roast until crisp, about 20 minutes. Remove from oven and let cool.
  5. Slice de-stemmed kale leaved into thin strips and place in medium bowl.
  6. Add cooled lentils and broccoli and mix well.
  7. Whisk together all the dressing ingredients, using more water to thin if necessary.
  8. Pour dressing over salad and toss well.
  9. Serve warm or room temperature.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2017/11/13/kale-lentil-and-roasted-broccoli-salad-with-tahini-dressing/