Roasted Brussels Salad with Lentils Dill and Pine Nuts

Brussels

• 5 cups of thinly sliced brussels sprouts
• 1/3 cup extra virgin olive oil
• Salt and pepper to state 

1. Preheat the oven to 425.
2. Toss the sliced brussels in extra virgin olive oil and season well with kosher salt and cracked black pepper. Roast for 15-20 minutes until golden and lightly charred in some places. 

For Salad

• 2 cups of cooked freekeh- you can also sub with bulgur, quinoa, wild rice…whatever grain you’re in the mood for 
• 1 cup of cooked french lentils 
• 1/4 cup toasted pine nuts- can sub with walnuts or pistachios

Dressing

• 1 tablespoon whole grain dijon mustard (or regular dijon)
• 1 tablespoon preserved lemon rind, chopped
• 1 lemon, zested and juiced 
• 1 tablespoon red wine vin
• 1 small garlic clove, grated
• 1/3 cup evoo 
• 2 tablespoons capers
• 2 tablespoons fresh dill, chopped plus more to garnish 
• 1 tablespoon maple syrup or honey 
• Salt and pepper to taste 

1. Make the dressing. Heat the oil in a pan and add in the capers to fry until golden. Remove from the heat when they are lightly brown and let cool. Add the mustard, preserved lemon, garlic, lemon zest, juice, red wine vin, dill, maple syrup and then whisk in the capers and oil. 
2. Assemble the salad. Place the freekeh on a serving plate and top with the brussels. Sprinkle over the lentils and then the dressing. Finish with pine nuts and the fresh dill and serve.