Warm Lentil and Roast Vegetable Salad

This recipe is vegetarian and gluten-free. With an optional change it could also be dairy-free.

Prep Time
20 minutes
Cook Time
40 minutes
Serves 1
Warm Lentil and Roast Vegetable Salad


Step 1. Place the sweet potato, pumpkin and carrot on a baking paper-lined tray. Lightly spray with olive oil and season. Bake in a 180°C oven for 40-45 minutes or until tender and crispy.

Step 2. Gently toss together the roast vegetables, lentils, rocket and dressing. Transfer to a serving plate, sprinkle with extra pepper and crumble over the feta.


Tips: It is easy to prepare extra roast vegetables for another day, and store, chilled, for 2-3 days.

And, remaining lentils may be frozen in an airtight container for future use, as can feta.


  • 1 cup 1-1½cm pieces (110g) chopped orange sweet potato
  • ½ cup 1-1½cm pieces (75g) chopped pumpkin
  • 1 small carrot (50g), cut into ½ cm thick slices (or 3 baby carrots, trimmed)
  • Olive oil spray
  • Salt and freshly ground black pepper, to taste
  • 1/3 cup drained, canned brown lentils (60g)
  • 1/3 cup (10g) baby rocket
  • 1 tablespoon reduced fat balsamic dressing
  • 20g reduced fat feta cheese

Per serve:

Energy: 909kj (218kcal)

Protein: 12.5g

Fat: 3.8g

Carbohydrates: 28.5g

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