Red Lentil Pasta Bowl with Lemony Roasted Brussels Sprouts

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