Roast vege and lentil salad

Serves: 8

Time to make: 45 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

½ cup green lentils

½ cup white wine

2 cups salt-reduced liquid vegetable or chicken stock

2 red capsicums, cut in wedges

1 eggplantaubergineX, sliced

2 courgettezucchiniXszucchini, summer squashX, halved, quartered

1 red onion, cut in wedges

1 fennel bulb or 3 baby fennel bulbs, sliced

spray oil

120g feta or goats’ cheese, crumbled

4 tablespoons fresh basil

2 tablespoons olive oil

3 tablespoons balsamic vinegar

½ lemon, juice

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Instructions

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1 Rinse lentils and place in a pan with wine and stock. Bring to the boil then cover and simmer for 20-25 minutes. Drain and cool.

2 Meanwhile, preheat oven to 200°C. Place vegetables on a large, lightly greased ovenproof dish. Spray with oil and cook for 25 minutes or until lightly charred and tender. Toss halfway through cooking and spray with a little more oil if needed.

3 Mix vegetables with lentils. Cool for 5 minutes. Place on a serving platter. Sprinkle feta and basil over. To make dressing, mix oil, balsamic and lemon juice then drizzle over salad and toss lightly and serve.

Variations

This salad can be served hot or cold.
Make it gluten free: Use gluten-free stock.

Nutrition Info (per serve)

Calories 160 cal

Kilojoules 670 kJ

Protein 7 g

Total fat 8 g

Saturated fat 3 g

Carbohydrates 10 g

Sugar 5 g

Dietary fibre 3 g

Sodium 360 mg

Calcium 90 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.