Lemony Roasted Broccoli, Arugula and Lentil Salad

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Ingredients

1 large bunch of broccoli
¾ pound Brussels sprouts (or more broccoli)
2 tablespoons extra-virgin olive oil
¼ teaspoon fine sea salt
½ cup black beluga lentils (or green/Puy lentils), picked through for debris and rinsed
1 ¼ cups water
4 big handfuls of arugula
½ 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
¼ teaspoon fine sea salt
Freshly ground black pepper, to taste

As published by Cookie and Kate.

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