Roasted Vegetable and Lentil Salad with Basil Dressing

This dish is a really filling salad full of flavour, great on it’s own or great as a side. 

lentil and roasted vegetable salad sml

Serves 2

Ingredients

  • Courgette
  • Red Pepper
  • ½ Aubergine
  • 1 red onion
  • 2 large red tomatoes
  • 3 cloves of garlic
  • handful of fresh basil
  • 4 tbsps of olive oil
  • 1 tsp of whole grain mustard
  • 2 tsps of honey
  • rocket to serve
  • 100g of puy lentils
  • 300 ml of chicken stock

 Equipment

  • Roasting tray
  • Chopping board and sharp knife
  • Jug

Method

  • Preheat your oven to 210/190 fan/gas mark 6
  • Chop your vegetables into chunky pieces, season and lightly coat them in olive oil. Then place them on the roasting tray and cook them for about 45mins-1hour until they are beautifully roasted.
  • Whilst the vegetables are cooking, simmer the lentils and stock on a low heat for about 25 minutes until they are cooked and have absorbed all the liquid – keep and eye on them as they may need a little more water.
  • To make the dressing, mix together the rest of the olive oil, mustard, basil, garlic and honey.
  • Once everything is ready leave it to cool for about 10 minutes – it’s best served either warm of cold as if it’s too hot the rocket will wilt when you mix it all together.
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