lentil & roasted vegetable salad with green goddess dressing

Serves: 6

Ingredients:
4 cups broccoli florets
2 cups trimmed and halved green beans
1 tablespoon extra-virgin olive oil
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
2 ½ cups water
¾ cup green lentils
½ cup chopped fresh herbs, such as parsley, tarragon and chives
⅓ cup mayonnaise
¼ cup buttermilk
1 tablespoon lemon juice
1 ½ teaspoons white miso
1 small clove garlic, quartered
2 cups thinly sliced kale

Method:
preheat oven to 200°c.
toss broccoli and green beans with oil and 1/4 teaspoon each salt and pepper on a large rimmed baking sheet. roast, stirring once, until tender, about 20 minutes.
meanwhile, bring water and lentils to a boil in a medium saucepan over high heat. reduce heat to a simmer, cover and cook until tender, about 25 minutes. rinse and drain well. combine herbs, mayonnaise, buttermilk, lemon juice, miso, garlic and the remaining 1/4 teaspoon each salt and pepper in a food processor or blender. process until smooth.
gently toss kale with the roasted vegetables and lentils in a large bowl. serve with the dressing.