Puy Lentil & Roasted Veg Salad

Puy Lentil & Roasted Veg Salad
Serves 2
Lentils and vegetables together make for a great salad that will fill you up and tastes amazing. Have it on it's own or as the side to your main meal, either way you'll love it so make extra and keep it in the fridge for a ready to grab meal or snack.
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For the salad
  1. 1 cup puy lentils
  2. 1 red beetroot
  3. 1 golden beetroot
  4. 1 small red onion
  5. ½ red sweet pepper
  6. ½ yellow sweet pepper
  7. 1 cup butternut squash chopped into small cubes
  8. 1 courgette
  9. 1 bag of rocket leaves
  10. 1 tbsp. fresh thyme leaves
  11. 1 tbsp. olive oil
For the dressing
  1. 1 tbsp. extra virgin olive oil
  2. ½ tbsp. balsamic vinegar
  3. ½ tsp. Dijon mustard
  4. pinch of salt
  5. pinch of pepper
For the salad
  1. Soak the puy lentils for 3-4 hours if possible, they will cook quicker.
  2. Drain and rinse the lentils and place in a pan with plenty of boiling water and cook for 30 to 40 minutes (longer if you didn't soak them). Check they are cooked by squeezing between your fingers, they should be completely soft.
  3. While the lentils are cooking chop the butternut squash into small cubes.
  4. Slice the beetroot, onion, courgette and peppers.
  5. Place the vegetables in a roasting tin, add a tablespoon of olive oil and the fresh thyme leaves and mix.
  6. Pop in the oven at 180°C for about 30 minutes, you want to keep a little bite in the vegetables.
  7. Once the lentils are cooked drain and add to the roasted vegetables.
For the dressing
  1. Place the olive oil, balsamic vinegar, mustard, salt and pepper in a small bowl and whisk together using a fork.
  2. When you're ready to serve add the rocket leaves and drizzle the dressing onto the salad and enjoy!
Flourish Wellbeing http://flourishwell.co.uk/

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