Honestly I don’t think that there is anything easier to make than roasted vegetables. Yet they are delicious, full of nutrients and fibre and filling – the perfect combination! I’ll often have roasted vegetables with salmon as a side dish with a bit of couscous or rice but I had bought some lentils and decided to experiment. The result was this delicious salad which is delicious eaten warm but also ideal cold in packed lunches.
This recipe serves four as a side or two as the main event! You can make it vegan friendly by taking out the feta (you may want to add in vegan cheese) and substituting the Greek yogurt for coconut yogurt.
- 1 sweet potato
- Large handful of cherry tomatoes
- 1 red onion
- 1 red pepper
- 1 yellow pepper
- 100g uncooked lentils
- feta cheese to crumble on top
- 2 tablespoons Greek yogurt
- 2 teaspoons harissa
- Fry Light or oil of your choice
- 2 cloves of garlic (optional)
- Chop up the vegetables into bite sized chunks – keep the skin on the sweet potato (just wash it well and cut the ends off). It tastes good, it’s edible and your gut bacteria love it!
- Place the vegetables in a roasting dish and spray with a few squirts of fry light or oil of your choice. Add in garlic if using.
- Bake in the oven at 180 decrees centigrade for about 25 minutes, or until cooked.
- Put the lentils on to cook as instructed by the packet. I buy the ones that you don’t have to soak and take 25 minutes to cook.
- To make the dressing, simply mix the Greek yogurt and the harissa together in a small bowl, set aside.
- Once cooked, allow the lentils and the vegetables to cool slightly them mix them together in a large bowl.
- Once served, crumble feta on top and dollop the dressing on the side.
I like to serve this salad on a bed of spinach with a chicken breast on the side.