Dinner

Lentil & Roasted Vegetable Salad

Hearty puy lentils tossed with caramelised roasted root vegetables, crumbled feta, and a sharp lemon dressing — substantial enough to be a main course.

StandardVegetarianGluten Free
300
kcal
16g
Protein
35g
Carbs
10g
Fat
£1.30
Per Serving
⏱ Prep: 10 min 🍳 Cook: 30 min 🍽 Serves 2
🛒 Ingredients
IngredientAmountCalories
Spinach (baby) 50g baby spinach 11.5 kcal
Carrots 150g carrots 52.5 kcal
Garlic 1 garlic clove 4.9 kcal
Lemon ½ lemon (juice) 8 kcal
Olive Oil 4 tsp olive oil 176.8 kcal
Feta Cheese 80g feta cheese 211.2 kcal
Butternut Squash 300g butternut squash 135 kcal
Fresh Coriander 15g fresh coriander 3.5 kcal
Puy Lentils 200g puy lentils 596 kcal
👨‍🍳 Method
  1. 1Preheat oven to 200°C (fan 180°C). Peel and cube butternut squash and carrots, toss with olive oil, salt, and pepper on a baking tray. Roast for 25–30 mins.
  2. 2Meanwhile, cook puy lentils in vegetable stock for 20–25 mins until tender but not mushy. Drain.
  3. 3Make the dressing: whisk lemon juice, olive oil, garlic, and a pinch of salt.
  4. 4Toss warm lentils with roasted vegetables and the dressing.
  5. 5Arrange on plates over a bed of spinach.
  6. 6Crumble feta over the top and scatter with fresh coriander.

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