Serves 2
Ingredients: (preferably organic)
- 1 cauliflower, cut into florets
- 1 box cherry tomatoes
- 6 stalks kale
- a splash of olive oil
- a dash of pink Himalayan salt
- 2 cups beluga lentils, cooked
Apple Cider Vinegar Dressing
- 2 tbsp apple cider vinegar
- 1 tsp mustard
- pink Himalayan salt, to taste
- 4 tbsp olive oil
Umami Crunch
- seed mix of your choice (I like a blend sunflower seeds, sesame, pumpkin seeds & almond slivers)
- 1 tbsp tamari
- 1 tbsp maple syrup
- 1 tbsp coconut oil, melted
Directions:
01. Pre-heat the oven to 200 degrees. Place the cauliflower and cherry tomatoes on a parchment paper lined baking sheet, sprinkle with olive oil and salt and bake for 30 minutes.
02. De-stem the kale, tear in small pieces and massage with olive oil and salt.
03. In a pan, warm up the lentils with a splash of olive oil, add salt to taste.
04. Make the dressing by mixing all ingredients together, stir to combine.
05. When the vegetables are done, lower the heat of the oven to 180 degrees and spread the seed mix on a parchment paper lined baking tray. Add tamari, maple syrup and coconut oil and bake for 10-15 minutes until golden. Let cool before you use it.
06. On a large platter or bowl, arrange the kale, lentils and top with the baked cauliflower and tomatoes. Drizzle with dressing and add the umami crunch as a finish. Perfect lunch for a chilly winter day!
