Roast vegie and lentil salad
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Time to make:
45 mins (Hands-on time: 15 mins, Cooking time: 30 mins)
$2.15 per serve
(at time of publication)
Full ingredients list:
- 1/2 cup green lentils, rinsed
- 1/2 cup white wine
- 2 cups hot reduced-salt vegetable stock
- 2 red capsicums, cut into wedges
- 1 eggplant, sliced
- 2 zucchinis, halved, quartered
- 1 red onion, cut into wedges
- 1 fennel bulb, sliced
- cooking oil spray
- 120g reduced-fat feta, crumbled
- 2 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1/2 lemon, juiced
- 4 tablespoons fresh basil leaves
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200°C. Combine lentils, wine and stock in a saucepan and place over medium-low heat. Cover and simmer for 20–25 minutes, until lentils are softened. Drain and cool.
Step 2 Meanwhile, place vegies on a baking tray lined with baking paper. Spray with oil and roast for 25 minutes, or until tender. Toss halfway through cooking.
Step 3 Combine roasted vegetables and lentils. Cool for 5 minutes. Meanwhile, mix together oil, vinegar and lemon juice in a small jug. Sprinkle feta and basil over vegies, then drizzle with dressing. Toss lightly before serving.
You can replace the reduced-fat feta with goat’s cheese.
This salad can be served either hot or cold.
About this recipe
First published: December 2011