Friday, March 12, 2010

Lentil & Roast Vegetable Salad

For Sonia :-)

1 x 400g can organic green lentils
Roast vegetables of your choice (sweet potato, pumpkin, any root vegetable)
Good handful of baby spinach leaves
2 tablespoons organic olive oil (or oil of your choice)
good squeeze lemon juice
1 teaspoon organic honey

1. Heat oven to 200 degrees, then mix root vegetables with 1 tsp oil and place on tray. Roast for 15-20 minutes, or until soft.
2. Combine oil, lemon juice and honey to make a dressing.
3. Combine lentils, salad leaves in a bowl. Mix through roast veges when ready and toss through the dressing.

We have also done a variation of this with some oil, balsamic vinegar and mustard. It’s also really nice with cherry tomatoes mixed through.

Little B loves this salad without any dressing. The saltiness of the lentils and sweetness of the roast veges is tasty enough on its own, and I quite like it this way too.