Roasted Broccoli with Lentil Salad and Tahini Sauce

Name: Roasted Broccoli with Lentil Salad and Tahini Sauce
Cuisine: Middle Eastern, American
Ingredients: 1 lb broccoli (cut into large florets or sub broccolini); 1 tbsp avocado oil; 1/4 tsp sea salt; 2 tsp za’atar; 1 cup dried black lentils (I used black caviar or beluga lentils); 1 shallot (minced); 1/4 cup red bell pepper (minced); 1/2 large lemon (juiced); 2 tsp extra virgin olive oil; 1 tsp apple cider vinegar; 2 tbsp parsley (chopped); Fresh ground cracked pepper, to taste; 2 tbsp tahini; 2 tbsp cold water (add 1-2 tsp more water to thin if needed); 1 garlic clove (grated); 1 tsp cumin; 1/2 lemon (juiced); 1/4 cup pomegranate seeds (optional); 1/4 cup almonds, chopped

8 steps

Perfectly roasted broccoli on black caviar lentil salad with an herby vinaigrette, red bell pepper and shallots topped with tahini dressing, chopped almonds and pomegranate seeds

Updated at: Thu, 21 Nov 2024 12:24:44 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories698.5 kcal (35%)

Total Fat28.5 g (41%)

Carbs84.9 g (33%)

Sugars7.4 g (8%)

Protein35.1 g (70%)

Sodium257.5 mg (13%)

Fiber18.7 g (67%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 lbbroccoli

cut into large florets or sub broccolini

1 Tbspavocado oil

¼ tspsea salt

2 tspza’atar

1 cupdried black lentils

I used black caviar or beluga lentils

1shallot

minced

¼ cupred bell pepper

minced

0.5lemon

large, juiced

2 tspextra virgin olive oil

1 tspapple cider vinegar

2 Tbspparsley

chopped

cracked pepper

Fresh ground, to taste

2 Tbsptahini

2 Tbspwater

cold, add 1-2 tsp more water to thin if needed

1garlic clove

grated

1 tspcumin

0.5lemon juiced

¼ cuppomegranate seeds

optional

¼ cupalmonds chopped

Instructions

Step 1

Make your lentil salad by rinsing then cooking black lentils according to package instructions and allow to cool. I try to slightly undercook to keep them firm, instead of mushy, so check them before removing from heat.

Step 2

Preheat oven to 425F.

Step 3

To a baking sheet, add broccoli, za’atar, sea salt and avocado oil and mix all together until well coated.

Step 4

Bake for 20 minutes or until slightly crispy. If using broccolini, bake for only 15 minutes.

Step 5

To a small bowl or jar container, add all vinaigrette ingredients and mix until well combined.

Step 6

Add lentils, red bell pepper, shallot and herby vinaigrette to a large bowl and mix together your lentil salad.

Step 7

To a separate bowl, add all tahini sauce ingredients and mix with a mini whisk to spoon until very smooth.