Honeyed Fig & Roasted Fingerling Potato Salad with Sumac and Black Lentils

Preheat the oven to 450 degrees Fahrenheit, and prepare a baking sheet with parchment paper.

While the oven is preheating, bring 4 cups of water and 1/2 cup dry lentils to a rolling boil on the stove. Once the water has come to a boil, reduce the heat and allow the lentils to simmer for approximately 25 minutes or until “al-dente.” When finished, drain but do not rinse. Set aside.

While lentils cook, chop the figs. Add these to the baking tray and sprinkle with 3/4 teaspoon sumac and 2 teaspoons warm honey-water.

Then slice potatoes and add them to the baking tray. Toss with 1 teaspoon oil, fresh thyme from 4 sprigs, 1/2 teaspoon sumac, and flakey sea salt.

Slice and add red peppers to the baking tray. Sprinkle with 1/4 teaspoon oregano.

Place the tray with all your fruits and veggies in the oven and allow them to roast for approximately 20 minutes or until the potatoes are soft throughout and slightly darkened around the edges and the honeyed figs appear sweet and bubbly.

Just before serving, prepare the dressing in the bottom of a large shallow serving bowl. Add warmed and thinned honey, lemon juice, sumac, cinnamon, and thyme and mix. Toss lentils, 3/4 of the pea shoots, and dressing together. Top with roasted figs, potatoes, and peppers. Garnish with remaining pea shoots and sliced dates.