Roasted Vegetable and Lentil Salad

Bursting with life and vitality this

salad is a tad more interesting than

the more traditional lettuce, tomato

and cucumber. The roasted vegetables

and lentils can either be prepared in

advance and eaten cold with the salad

leaves, or alternatively this can be served as a warm salad.

If you are serving roasted vegetables as an accompaniment to a main meal why not cook more and turn them into a delicious lunch the next day!



2 or 3 peppers (yellow, red or orange) chopped into largish squares

2 courgettes

2 sweet potatoes, peeled and sliced

1/2 cup of green or brown lentils

Olive oil to drizzle over veg

Bag of mixed green salad leaves (watercress, rocket and spinach work well)


1. Set oven to about 180 C

2. Prepare vegetables. Place on a baking sheet and drizzle lightly with olive oil

3. Bake in oven until tender (about 25-30 minutes) but avoid overcooking. The sweet

potatoes take a little longer than the other veg so it is best to put them in the oven

about 10 minutes before the peppers and courgettes.

4. While the veg is cooking, put the lentils in a saucepan of boiling water and cook for

about 25 – 30 minutes until tender

5. Once the veg and lentils are ready, place the salad leaves in a bowl or on a plate and

combine together, adding your favourite dressing.

6. If desired this salad works well with meat or fish







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Nutritionist consultations in St Albans and Welwyn Garden City in Hertfordshire. 01727 764 832