PUY LENTIL AND ROASTED VEGETABLE SALAD
Lentils are full of protein and this warm salad is filling enough for a vegan main meal. Alternatively you could serve this with marinated lamb chops or sausages. Chopping the vegetables up small ensures that they roast quickly.
INGREDIENTS (serves 4 as an accompaniment)
288kcal, 10g protein, 14g fat, 32g carbs
For salad
300g Puy lentils
1 medium aubergine - cut into 1 cm cubes
1 courgette - cut into 2.5cm cubes
1 red pepper - cut into 2.5cm cubes
½ butternut squash - cut into 2cm cubes
1 sprig of rosemary - leaves only
1 tsp olive oil
For dressing
1 tsp sun-dried tomato paste
1 tbsp balsamic vinegar
3 tbsp extra virgin olive oil
1 tbsp freshly chopped or mixed dried herbs
Freshly ground salt and pepper
METHOD
- Preheat the oven to 180ºC/ 350ºF/ Gas mark 4.
- Arrange the diced aubergine, red pepper, courgette in roasting dish. Season with salt and pepper and drizzle with the olive oil, mixing well to ensure that the vegetables are well-coated.
- Roast in the oven for 20 – 25 minutes or until the vegetables are soft and are beginning to caramelise.
- Place the Puy lentils in a saucepan and cover with twice the volume of cold water and bring to the boil.
- Simmer for 15 – 30 minutes until the lentils are tender but retain their shape.
- Drain the lentils and place in a bowl, adding the chopped rosemary.
- To make the dressing, add all the ingredients to a small jar and shake thoroughly.
- Add the dressing to the lentils and mix thoroughly.
- Add the roasted vegetables and mix before seasoning with salt and pepper.
Cooking tip – always cook the lentils in cold water. If you want to add extra flavour, add 1 heaped tsp of Marigold vegetable stock to the cooking liquid.
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