Vegetarian Holiday Sides

merry christmas, still! i hope you enjoy the holidays. i might have a couple of pounds more on the scale. but hey, i’ll enjoy the festivities and the overindulgence (ahem) while it lasts. that was my promise to myself. and that means i won’t stop before the new year.

we celebrated christmas a couple of times this year. and apart from a lot of meat i like to incorporate the odd veg, too. so i made a wintery salad of kale, red cabbage, beluga lentils and cranberries as well as some harissa roasted carrots (my new favorite side dish).
wishing you the best time! talk soon. xx
wintery kale and beluga lentil salad 

ingredients: 
500 g kale or cavolo nero, finely sliced
80 g black beluga lentils, cooked
1/2 red cabbage, finely sliced
1 handful cranberries, halved
1 tbsp. pomegranate molasses
1 tbsp. white wine vinegar
2 tbsp. olive oil
salt, pepper

directions:
blanch the kale in non salted water for about 3 to 4 minutes. drain and cool in ice cold water. pat dry. cook the lentils, drain well. slice the red cabbage, halve the cranberries and make the dressing. put everything in a bowl and combine well. arrange on plates.

harissa roasted carrots with honey and lemon

ingredients:
1 bunch young carrots, leaves cut off
2 lemons, 1 sliced and one for juice
1 tbsp. harissa
1 tbsp. honey
2 tbsp. olive oil
2 garlic cloves
salt

directions:
prep the carrots. make a paste with the harissa, honey, garlic and honey. add the juice of one lemon. brush the carrots with the paste and place in a baking pan. sprinkle liberally with salt, then cover with the lemon slices. roast at 220 c / 430 f for 35 to 40 minutes, until nicely browned. remove from the oven. the carrots are the ideal side dish for roasts and mash and stuff. they are nice at room temperature, too, meaning you can prepare them ahead.

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