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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

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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