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
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