BROCCOLI AND LENTIL SALAD

1. Preheat oven to 400
2. Place broccoli, olive oil, salt and pepper on a sheet pan and roast for 20 minutes. Let cool
3. On an oven safe pan (you can put with the broccoli if you want) roast the whole baby bell peppers for 20 minutes. Once soft, let cool enough to handle and then seed and stem. Then chop small
4. Boil the lentils in enough water to cover plus 2 inches until soft. About 20 minutes. Drain and rinse under cool water.
5. Make quick pickled red onions by combining onion with vinegar, maple syrup, salt and pepper. Let sit while the rest is cooking. The longer they sit, the more delicious
6. Make dressing by combining parsley, garlic, peppers, lemon, water, tahini and salt in a blender. Puree until smooth. If it is too thick add 1/4 cup water to make it pourable.
7. In a bowl, add kale and a few drops olive oil and massage for a minute to soften the leaves. Then add the broccoli, bell peppers, lentils, pickles onions (without the “juice”)sun-dried tomatoes and dressing. Toss well then top with apricots and pipitas