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
Serving
Serves 1
Warm Lentil and Roast Vegetable Salad

Method

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.

Ingredients

  • 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 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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