Lemony Roasted Broccoli, Arugula & Lentil Salad

Ingredients (16)

• 1 large bunch of broccoli
• 3/4 pound Brussels sprouts (or more broccoli)
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon fine sea salt
• 1/2 cup black beluga lentils (or green/Puy lentils), picked through for debris and rinsed
• 1 1/4 cups water
• 4 big handfuls of arugula
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice, to taste
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 clove garlic, pressed or minced
• Pinch of red pepper flakes
• 1/4 teaspoon fine sea salt
• Freshly ground black pepper, to taste