Roasted vegetable and lentil salad with a spicy tomato dressing
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Roasted vegetable and lentil salad with a spicy tomato dressing
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INGREDIENTS
1 whole Red pepper(s)
0.5 whole Winter squash
2 whole Courgette(s)
1 whole Red onion(s)
150 g Green lentil(s)
1 bunch Basil
25 ml olive oil
3 pinch(es) Maldon salt
3 Turn Freshly ground black pepper
2 whole Tomato(es)
10 ml White wine vinegar
1 whole Garlic clove(s)
1 whole Red chilli(s)
5 g Tomato puree
 

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DIRECTIONS
01
For the vegetables and the lentils : Dice the red pepper

02
Peel the butternut squash, cut in half and remove the seeds

03
Cut the flesh into small pieces

04
Top and tail and then dice the courgettes

05
Peel the red onion and cut into 12 wedges

06
Preheat the oven to 190'C

07
Drizzle a large baking tray with the olive oil

08
Scatter the vegetables into the tray and season with salt and pepper

09
Bake in the oven for 25 minutes then gently turn the vegetables over before cooking for a final 10-15 minutes until the vegetables are tender

10
While the vegetables are roasting, half fill a medium pan with water and bring to the boil

11
Add the lentils to the pan and return to the boil

12
Cook for 20 minutes or until just tender

13
Tip the lentils into a sieve and rinse under running water until cold

14
Drain well

15
For the dressing : To make the dressing, de-seed the chilli and chop finely and then place all of the ingredients in a small food processor and blend to a puree

16
Season to taste with salt and pepper

17
Transfer the lentils to a large serving bowl, add the warm roasted vegetables and drizzle with the tomato dressing

18
Scatter with a few torn basil leaves over and toss together lightly

19
Serve warm or cold.

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