100 g beluga lentils
200 g feta cheese
175 g spelt
20 g parsley
10 g chives
2 carrots
150 g rutabagas
150 g celery roots
2 parsnips
1 sweet potato
4 sunchokes
200 g Brussels sprouts
7 tbsp olive oil
50 g sliced almonds
50 ml apple cider vinegar
1 tsp mustard
2 tbsp honey
½ tsp ground coriander
1 tsp sumac
¼ tsp cayenne pepper
salt

1. Add spelt, three times as much water and salt to a pot over medium heat and let simmer for approx. 30 min., or until the spelt is done. 
   In a second pot, add beluga lentils, the double amount of water, and salt and bring to a boil. 
   
2. Preheat oven to 200°C/390°F. 
   Finely chop parsley and chives and set aside. Cut carrots into sticks. Peel rutabaga, celery root, parsnips and sweet potato and cut into bite-sized pieces. 
   Chop sunchokes and halve Brussels sprouts. Add vegetables to a large bowl, drizzle with some of the olive oil and season generously with salt and pepper.