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Roasted veg and lentil salad

Put leftover roasted vegetables to good use in this colourful lentil salad. More exciting than a soggy sandwich, it's a great option for your work lunchbox

Serves 1

Prep Time 15 min

Cooking Time n/a

Ingredients

  • ½ x 400g can green lentils, rinsed and drained
  • 125g leftover roasted veg, such as carrot, sweet potato, squash
  • ½ pepper (any colour), chopped
  • 1 large tomato, diced
  • 30g reduced-fat feta
  • 20g pitted kalamata olives
  • 1tbsp toasted pumpkin seeds
  • A few fresh basil leaves, to garnish

For the dressing

  • 1tsp extra-virgin olive oil
  • 1tsp dijon mustard
  • 1tbsp sherry or balsamic vinegar

Method

  1. Whisk together the dressing ingredients.
  2. Mix together the lentils, roasted veg, pepper, tomato, feta and olives. Drizzle over the dressing, sprinkle with the pumpkin seeds and garnish with the basil.

FOR EXTRA KICK add ½ chopped chilli to the lentil mix.

Nutrition per serving

Read more on how we calculate nutrition.
451kcal 22g 18g 4.5g 10g 17g 1.9g 209mg 43g 6.9mg

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