Red Lentil Pasta Bowl with Lemony Roasted Brussels Sprouts

Name: Red Lentil Pasta Bowl with Lemony Roasted Brussels Sprouts
Yield: 10
Ingredients: 6.0each Meyer lemons; 6.0g Salt; 875.0ml Cold water, divided; 400.0g Sugar; 1.0each Ginger, 2.5 cm piece, thinly sliced; 1.13kg Brussel sprouts, shredded; 125.0ml Extra virgin olive oil; 0.0x Salt and Pepper, to taste; 1.4kg Cooked red lentil pasta; 200.0g Radicchio, shredded or torn; 375.0g Red butter lettuce; 300.0g English cucumber, sliced; 850.0g Roasted yellow pepper, julienned; 235.0g Lemon simple syrup; 1.3kg Prepared roasted shredded Brussels sprouts; 515.0g Farmers cheese, crumbled; 110.0g Hemp seeds; 280.0g Pancetta, diced and cooked; 600.0ml Hellmann's® Lemon Za'atar Dressing 2 x 3.78 L

Red Lentil Pasta Bowl with Lemony Roasted Brussels Sprouts – - Recipe

Shredded roasted Brussels sprouts, radicchio, butter lettuce, cucumber, roasted yellow peppers, farmers cheese, hemp seeds, pancetta and candied Meyer lemon peel.

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Prepare the Candied Lemon Peel

Meyer lemons 6.0 each
Salt 6.0 g
Cold water, divided 875.0 ml
Sugar 400.0 g
Ginger, 2.5 cm piece, thinly sliced 1.0 each

Prepare the Brussel Sprouts

Brussel sprouts, shredded 1.13 kg
Extra virgin olive oil 125.0 ml
Salt and Pepper, to taste

Prepare the Salad

Cooked red lentil pasta 1.4 kg
Radicchio, shredded or torn 200.0 g
Red butter lettuce 375.0 g
English cucumber, sliced 300.0 g
Roasted yellow pepper, julienned 850.0 g
Lemon simple syrup 235.0 g
Prepared roasted shredded Brussels sprouts 1.3 kg
Farmers cheese, crumbled 515.0 g
Hemp seeds 110.0 g
Pancetta, diced and cooked 280.0 g
Hellmann's® Lemon Za'atar Dressing 2 x 3.78 L 600.0 ml
Hellmann's® Lemon Za'atar Dressing 2 x 3.78 L
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Shredded roasted Brussels sprouts, radicchio, butter lettuce, cucumber, roasted yellow peppers, farmers cheese, hemp seeds, pancetta and candied Meyer lemon peel.

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Preparation

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.
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.
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.