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