Johanna's lentil salad

Step 1/6

• 35 g beluga lentils
• 70 ml water
• salt

• oven
• pot

Preheat the oven to 180°C/350°F. Add beluga lentils to a pot of salted water and bring to a boil. Reduce the heat to medium-low, cover the pot, and let simmer for approx. 25 min., or until lentils are cooked.

Step 2/6

• 1 sweet potato
• 1 carrot
• 4 stalks green asparagus
• 400 g turnip greens
• 20 g pistachios
• ½ cucumber
• ½ pomegranate

• cutting board
• knife
• peeler

Peel and slice the sweet potato, carrot, and asparagus into strips. Cut turnip greens into small pieces. Roughly chop pistachios. Cube the cucumber. Deseed the pomegranate.

Step 3/6

• 80 g canned chickpeas
• 1½ tbsp olive oil

• baking sheet

Toss sweet potato, carrot, asparagus, and chickpeas with some olive oil and salt,. Transfer to a baking sheet, then bake at 180°C/350°F for approx. 15 min.

Step 4/6

Add turnip greens and pistachios to the baking sheet and let bake for another 10 min.

Step 5/6

• 20 ml lemon juice
• 1 tsp mustard
• ⅓ tsp sumac
• 1 tsp ras el hanout
• 1 tbsp honey
• pepper

• bowl

Meanwhile, mix lemon juice, remaining olive oil, mustard, sumac, ras el hanout, and honey in a small bowl. Season with salt and pepper.

Step 6/6

• 60 g feta cheese
• 5 sprigs mint
• 5 sprigs parsley

• large bowl

Mix the roasted vegetables, beluga lentils, and the dressing in a large bowl. Crumble the feta cheese over the salad and sprinkle with pomegranate seeds, mint, and parsley. Enjoy!

Enjoy your meal!