Both complete and balanced, this roasted vegetable salad is ideal for starting spring off right!

Content creator Sarah, known on Instagram as @le_couteau, shared a perfect recipe for the start of the season: a roasted vegetable salad. Gourmet and filling, it will be an ideal meal for lunch or dinner. Made with broccoli, carrots, chickpeas and lentils: this is truly a recipe that will please as many people as possible. It contains all the ingredients necessary to stock up on nutrients.

We’ll explain how to make it at home.

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A publication shared by Sarah Piot (@le_couteau)

While waiting for the tomato or cucumber season, Sarah reveals her recipe for salad with roasted vegetables. You can vary it according to your desires and change the vegetables to your liking by adding, for example, asparagus or a few slices of radish for crunch. In the meantime, here is the young woman’s recipe.

For 4 people, you will need:

• 1 broccoli
• 300g carrots
• 300 g cooked lentils (equivalent to a small can)
• 300 g cooked chickpeas (equivalent to a small can)
• 2 candied onions
• smoked paprika
• Espelette pepper
• olive oil

1. Start by cutting the broccoli into florets.
2. Then, peel and cut the carrots into 2cm pieces.
3. Then, on a baking tray, arrange the broccoli florets, carrots and chickpeas and drizzle them with a drizzle of olive oil.
4. Sprinkle with smoked paprika and Espelette pepper.
5. Bake in a preheated oven at 180°C for 15 minutes. Take out the roasted vegetables.
6. Let them cool or cool.
7. Put the vegetables in a salad bowl. Mix.
8. Add the lentils and candied onions. Stir and it’s ready!

As for vinaigrette, if you’re lacking inspiration, former Top Chef winner Mohamed Cheikh has shared 3 sauce recipes that are sure to help you find what you’re looking for!

Enjoy your food !