Oven Roasted Vegetable Salad with Lentils and Apricot Seaweed Oil Dressing

Ingredients

• 200 g red lentils
• 0.5 tsp ground cumin
• 4 Carrots
• 2 beets (red)
• 2 yellow beets
• 4 tbsp olive oil
• Salt
• Pepper
• 0.4 tsp ground coriander
• 0.4 tsp ground cardamom
• 3 tsp chia seeds
• 50 g dried soft apricots
• 1 sprig rosemary
• 3 tbsp seaweed oil recipes (alternative: flax or hemp oil)
• 3 tbsp apple cider vinegar
• 1 tsp Mustard
• 1 tsp Honey

Instructions

1. 1.

   Rinse the lentils and cook them in double the amount of boiling water with cumin for 30–35 minutes over low heat. Remove from heat, drain, and let cool.

2. 2.

   While the lentils cook, peel, wash, and cut carrots, red beets, and yellow beets into sticks. Place the vegetables in a baking dish, drizzle with 2 tbsp olive oil, season with salt, pepper, coriander, and cardamom, sprinkle with 2 tsp chia seeds, mix well, and roast in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 20 minutes, stirring occasionally.

3. 3.

   Meanwhile dice the apricots into small cubes. Wash the rosemary, shake dry, pluck the needles, and chop. Mix the remaining olive oil with seaweed oil, apple cider vinegar, mustard, and honey, season with salt and pepper, then stir in the apricots and rosemary.

4. 4.

   Combine the lentils and roasted vegetables to form a salad, serve on four plates, drizzle with dressing, and sprinkle with the remaining chia seeds.