Lentil & Roasted Vegetable Salad with Mango Vinaigrette

Ingredients

2 large red bell peppers, diced

2 large yellow bell peppers, diced

2 large zucchini, diced

2 large head of cauliflower, diced

¼ cup (60 mL) olive oil, divided

salt and pepper, to taste

2 cups (500 mL) ripe mangoes, peeled and diced

2 Tbsp (30 mL) lemon juice

2 Tbsp (30 mL) honey

1 tsp (5 mL) cumin

½ tsp (2 mL) chili powder (optional)

2 cups (500 mL) cooked whole red lentils

2 cups (500 mL) cherry tomatoes, halved

2 cups (500 mL) red onion, thinly sliced

1 cup (250 mL) fresh cilantro, chopped