Salad
Green Lentils	g
Cauliflower	head
Beetroot
Olive Oil	tbsp
Ground Cinnamon	tsp
Honey	tsp
Salt & Pepper to taste
Handful Fresh Coriander
Dressing
Tahini Paste	tbsp
Lemon Juice	ml
Olive Oil	tbsp
Skyr Yoghurt	tbsp
Apple Cider Vinegar	tbsp
Splash of Water
Salt & Pepper to taste

1. Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
2. In a medium saucepan, combine the lentils and water and bring to a boil. Cover, reduce the heat, and simmer, stirring occasionally, for 17-20 minutes or until tender but not mushy.
3. In the meantime, cut the cauliflower and the beetroot on same size.
4. In a small bowl mix olive oil, cinnamon, honey and salt and pepper.
5. Spread veggies over baking sheet (not overlapping) and brush them with the cinnamon honey glaze.
6. Place the veggies in the oven and roast for 20 minutes, until tender and golden brown.
7. Once done let it cool down and mix it all with cooked lentils.
8. For the dressing mix all ingredients together, add a splash of water if needed.
9. Add the dressing to the veggies and mix till evenly coated.
10. Spread it all on a bigger plate and sprinkle with fresh coriander.

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