Lentil and roast veg salad
Warm lentils soak up a lemon and balsamic dressing, then meet roasted pepper, courgette and red onion. Rocket goes in last for a peppery bite. Works as a main or packed in a box.
Made without gluten ingredients.
Method
- Heat the oven to 200°C (180°C fan) and line a roasting tray with baking paper. Cut the red pepper and courgette into 2 cm chunks and the red onion into thin wedges.
- Toss the vegetables on the tray with half the olive oil, salt and black pepper, and spread them out in one layer. Roast for 25 minutes, turning once, until soft and charred at the edges.
- Drain and rinse the green lentils. Warm them in a small pan with 2 tablespoons of water over a medium heat for 3 minutes, until hot.
- Tip the lentils into a large bowl and dress them while still warm with the juice of the lemon, the balsamic vinegar, the rest of the olive oil and a good pinch of salt.
- Fold the roast vegetables through the lentils, then add the rocket and toss gently so it only just starts to wilt.
- Taste, adjust the seasoning and serve warm.
Tip Keep the rocket out of any leftovers until you eat them, so it does not go limp in the box.
Per portion
| Energy | 332 kcal |
| Protein | 14 g |
| Carbohydrate | 30 g |
| of which sugars | 13 g |
| Fat | 15 g |
| of which saturates | 2 g |
| Fibre | 10 g |
| Salt | 0.28 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- green lentils1 tin
- red pepper1
- courgette1
- red onion1
- rocket70 g
- lemon1
- balsamic vinegar1 tbsp
- olive oil2 tbsp
