Easy and delicious salads 

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Light and delicious salads for Shabbat/Holiday
Materials:
2 yellow peppers
2 red peppers
2 orange peppers
3 hot peppers
2 eggplants
25 cherry tomatoes
1 head of garlic
2 peeled sweet potatoes cut into crescents
1 large cauliflower divided into florets
400 grams of arugula
Lettuce - 2 heads
⅔ cup of oil
to serve -
½ cup pickled lemon spread
⅓ cup chopped roasted almonds
¼ cup raisins/cranberries
1 cup chopped parsley
⅔ cup black lentils
½ cup chickpeas from a box
1 tablespoon of spicy Arisa
For lemon grinding -
1 cup raw tahini
½ cup pickled lemon spread
1 teaspoon of salt
⅓1 cup of cold water
Salad dressing (sweet potato, lentils and leek salad with chickpeas)-
1 cup of olive oil
¼ cup pickled lemon spread
¼ cup silane
2 cloves of roasted garlic
1 teaspoon of salt
1 teaspoon ground pepper
preparation method :
Mix the chickpeas with the arysa and bake for 18-20 minutes.
Cook the lentils in boiling water for 20 minutes until softened.
Drizzle oil over the vegetables and garlic and put in the oven
40-45 minutes.
When still warm, put in boxes to make peeling easier.
When it is completely cold, peel and chop the vegetables (only the ones you need, of course) and keep them in containers until assembly.
Preparing the tahini -
Mix the tahini with the lemon spread, and the salt.
Continue mixing while gradually adding the cold water.
Preparing the salad dressing-
Put all the ingredients together and grind well with a stick blender or a regular blender. Keep until serving.
Assembling the salads according to the recipe
I am attaching a link to the pickled lemon recipe -
• לימון כבוש וממרח לימון...