Lentil Salad with Roasted Vegetables and Yakult Dressing

Ingredients

• 100 g mountain lentils
• 2 Parsnips
• 1 Zucchini
• 150 g Mushrooms
• 2 tbsp olive oil
• 1 tsp paprika powder
• 1 tsp ground cumin
• Salt
• Pepper
• 1 small chicory
• 1 mini romaine lettuce
• 1 small radicchio
• 1 Garlic clove
• 2 bottles Yakult (Plus)
• 1 tsp Dijon mustard
• 3 tbsp Walnut Oil
• 2 tbsp Apple cider vinegar
• 2 tbsp cashew butter
• Salt
• Pepper

Instructions

1. 1.

   Cook the mountain lentils in 300 ml lightly salted water over low heat for 30 minutes until al dente. Drain and set aside.

2. 2.

   Preheat the oven to 200 °C (bake/roast). Line a baking sheet with parchment paper.

3. 3.

   Peel the parsnips. Wash, trim the zucchini, and clean the mushrooms. Slice or shave everything into thin pieces. Toss the vegetables with olive oil, paprika, cumin, salt, and pepper, then spread them on the parchment. Roast in the middle rack for 20–25 minutes.

4. 4.

   Meanwhile, wash and dry the salad greens, then cut into bite‑sized pieces. Peel and finely chop the garlic clove. Whisk together the remaining dressing ingredients.

5. 5.

   Gently combine the salad with the lentils and dressing. Divide onto two plates and top with the roasted vegetables. Serve immediately.