Warm Lentil and Roast Vegetable Salad
This recipe is vegetarian and gluten-free. With an optional change it could also be dairy-free.
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.