Roasted Vegetable & Lentil Salad
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.
Makes 4-6
Prep Time 15 minutes
Cook Time 20 minutes
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
NUTRITION INFORMATION | ||
|---|---|---|
| Avg. Quantity per serve | Avg. Quantity per 100g | |
INGREDIENTS
Made with
Method
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. Tips
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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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