Roasted Vegetable & Lentil Salad
1 Review(s)
35 Min
Prep : 15 minutes Cook: 20 minutes
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This sensational looking salad is one to impress the guests. It’s packed full of great ingredients that fuse together perfectly for a modern and fresh salad. Eta’s Creamy Balsamic dressing is the ideal match with its creamy and rich flavour.
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1 serving
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 kg kumara, peeled and cut into 2cm pieces
2
1 red capsicum, cut into 3cm pieces
3
2 medium beetroot, cut into 3cm pieces
4
2 medium courgettes, cut into thick slices
5
400 g can Wattie's Lentils in Springwater, drained
6
250 ml bottle Eta Creamy Balsamic Dressing
7
Rocket leaves
8
50 g feta, crumbled
9
Toasted mixed seeds (sunflower, pumpkin sesame), optional
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How do I make it ?
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Step 1
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. Step 2
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. Watch How To Video
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