Brown lentil & cruciferous vegetable salad

1 x half cauliflower (or one cup chopped)

1 x half broccoli (or one cup chopped)

1 x cup sugar snap peas

2 x cup kale

2 x cup rocket

⅓ x cup cilantro 

⅓ x cup mint

1 x cup brown lentils

2 x dates

Dressing:

1 x lemon

2 x tsp olive oil

2 x TBSP tahini

2 x TSP nutritional yeast

Salt and pepper to taste

1. Drizzle part of the oil over the broccoli and cauliflower and roast for around 10 minutes on 200c or until slightly charred at the edges

2. Prepare the kale, herbs, and dates by roughly chopping and drain the lentils. 

3. Add all dressing ingredients to the bottom of a salad bowl and stir, add salt and pepper to taste. 

4. Add all ingredients into the salad bowl and toss to combine.

5. Enjoy!

Sometimes I’ll add red onion or radishes if they’re in season, it adds a bit of crunch and colour.