Red Lentil Pasta Bowl with Lemony Roasted Brussels Sprouts
Shredded roasted Brussels sprouts, radicchio, butter lettuce, cucumber, roasted yellow peppers, farmers cheese, hemp seeds, pancetta and candied Meyer lemon peel.
Salads
Main Course
Gluten free
Ingredients per serving
Prepare the Candied Lemon Peel
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Meyer lemons 6.0 each
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Salt 6.0 g
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Cold water, divided 875.0 ml
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Sugar 400.0 g
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Ginger, 2.5 cm piece, thinly sliced 1.0 each
Prepare the Brussel Sprouts
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Brussel sprouts, shredded 1.13 kg
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Extra virgin olive oil 125.0 ml
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Salt and Pepper, to taste
Prepare the Salad
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Cooked red lentil pasta 1.4 kg
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Radicchio, shredded or torn 200.0 g
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Red butter lettuce 375.0 g
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English cucumber, sliced 300.0 g
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Roasted yellow pepper, julienned 850.0 g
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Lemon simple syrup 235.0 g
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Prepared roasted shredded Brussels sprouts 1.3 kg
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Farmers cheese, crumbled 515.0 g
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Hemp seeds 110.0 g
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Pancetta, diced and cooked 280.0 g
Preparation
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Prepare the Candied Lemon Peel
- Peel lemons into long strips.
- Combine peels with salt and 375 ml water in a pot. Bring to a boil, reduce heat, simmer 10 minutes, drain. Set aside peels.
- Add remaining 500 ml cold water and 400 g sugar to saucepan. Bring to a simmer. When sugar dissolves, add lemon peels and ginger. Simmer 45-60 minutes.
- Remove peels and cool on a Silpat lined sheet pan. Cut into thin strips. Reserve lemon simple syrup.
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Prepare the Brussel Sprouts
- Toss shaved Brussels sprouts with oil and season with salt and pepper. Place on a parchment lined sheet pan and roast at 230 C until beginning to char, about 8-10 minutes. Set aside.
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Prepare the Salad
- For each portion toss 58 g cooked pasta, 20 g radicchio, 38 g butter lettuce, 30 g cucumber and 85 g roasted yellow peppers with 24 g lemon simple syrup and 60 ml Hellmann’s Lemon Za’atar Dressing. Place in a bowl.
- Top with 130 g roasted Brussels sprouts. Crumble 52 g farmers cheese over top and sprinkle with 11 g hemp seeds and 28 g pancetta . Finish with 3-4 thinly sliced pieces candied lemon peel. Drizzle with additional dressing if desired.
