Name: Lemony Roasted Broccoli, Arugula and Lentil Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 to 4
Ingredients: 1 large bunch of broccoli; 3/4 pound Brussels sprouts (or more broccoli); 2 tablespoons extra-virgin olive oil; 1/4 teaspoon fine sea salt; 1/2 cup black beluga lentils (or green/Puy lentils), picked through for debris and rinsed; 1 1/4 cups water; 4 big handfuls of arugula; 1/2 cup freshly grated Parmesan cheese; 2 tablespoons extra-virgin olive oil; 1 tablespoon lemon juice, to taste; 1 teaspoon honey; 1 teaspoon Dijon mustard; 1 clove garlic, pressed or minced; Pinch of red pepper flakes; 1/4 teaspoon fine sea salt; Freshly ground black pepper, to taste