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Ingredients

  • 1kg kumara, peeled and cut into 2cm pieces
  • 1 red capsicum, cut into 3cm pieces
  • 2 medium beetroot, cut into 3cm pieces
  • 2 medium courgettes, cut into thick slices
  • 400g can Wattie's Lentils in Springwater, drained
  • 250ml bottle Eta Creamy Balsamic Dressing
  • Rocket leaves
  • 50g feta, crumbled
  • Toasted mixed seeds (sunflower, pumpkin sesame), optional

Lentils

Little lentils are often overlooked but their small size is what makes them so useful. They are a great addition to curries and soups and can be combined with mince to make healthier burger patties. Lentils are an easy way to add extra fibre to your favourite meals.

Method

1. Preheat oven to 200°C. Place the vegetables in a roasting tray and toss through 2 tablespoons of olive oil. Season with salt and pepper. Roast for 20 minutes or until vegetables are tender. Cool.

2. Place the vegetables into a large salad bowl. Add the Wattie’s Lentils in Springwater and about ½ cup Eta Creamy Balsamic Dressing. Carefully mix through, adding a little more dressing if wished. Toss through the rocket and top with crumbled feta. Sprinkle with toasted seeds if desired.

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