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!
Ingredients
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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