Vegetable, Lentil Salad

Published on in dinners, light bites & sides

This one is so easy and combines, roast veg with the PROTEIN of lentils. It hits the spot when you add the oil and cheese!

Serves 4

Oven 200c

Ingredient

Ingredients

  • 4 carrots, roughly chopped
  • 2 red onions, cut in wedges
  • 1tsp fennel seeds
  • 1tsp coriander seeds, crushed
  • 1 garlic clove, flattened
  • 3tbsp olive oil
  • Puy lentils
  • Dressing – 3tbsp olive oil
  • Handful of roughly chopped coriander
  • 2 garlic cloves, crushed.
  • 200g goats cheese, sliced into rounds
  • Serve with green leaves

Directions

  1. Toss the carrots and onion in 3tbsp olive oil, flattened garlic and seeds.
  2. Roast in the oven for 20minutes until soft and coloured.
  3. Meanwhile, mix your dressing and set aside.
  4. Heat the lentils according to instructions.
  5. Toss the lentils and roast veg together in a large bowl. Separate into servings, drizzle in the dressing and top with the cheese rounds. Serve with green leaf salad.

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