Kale Salad With Roasted Lentils | Cookies and Salt

Ingredients

• 460 g entils, drained and rinsed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• salt to taste
• 200 g black kale, stems removed and chopped
• 4 spring onion, thinly sliced
• 20 g fresh parsley, chopped
• 10 medjool dates, pitted and roughly chopped
• 100 g plant-based feta cheese
• 1/2 cup olive oil
• 1 orange, juice
• 3 tbsp tahini
• 1 tbsp light syrup
• 1/2 tsp salt
• 1 tsp ground black pepper