Roasted Veggie & Lentil Salad
20 min
Veggie
36350
For 2 Portions
200 g
baby spinach
150 g
Brussels sprout
130 g
black lentil
60 g
goat cheese log
30 g
pistachios, in shell
10 g
parsley, fresh
2
carrot
2
red onion
3 tsp
maple syrup
3 tbsp
olive oil
2
bay leaf
2 tsp
red wine vinegar
1 tsp
Dijon mustard
salt
pepper
1. All set?
2. Preheat oven to 425°F (conventional, recommended) or 400°F (fan).
3. Wash Brussels sprouts, clean, and halve.