roasted summer veg and lentil salad
Roasted summer vegetables with puy lentils is such a delicious combination. I served with halloumi - but it’s equally as delicious with feta cheese. This is a great recipe if you are looking to use up some courgette from a glut. This salad can be served without the halloumi for a delicious side to a BBQ.
ingredients
serves 2
200g uncooked Puy lentils
1 tablespoon olive oil
1 large red onion (sliced)
2 bell peppers (i use 1 yellow and 1 red, cut into strips)
1 large courgette (sliced and halved)
1 tablespoon balsamic vinegar
pinch of dried herbs
200g halloumi
method
prep time: 30 mins
Preheat the oven to 180°C.
Cook the lentils according to the packet instructions, drain and set aside.
While the lentils are cooking place the onions, peppers and courgette in a roasting pan with the olive oil, balsamic vinegar and dried herbs. Add to the oven.
You could also sauté the veg in a pan on the hob if you don’t want to heat the oven up.
Cook the veg for about 20 mins, stirring after 15 minutes and checking to make sure it doesn’t burn.
When the veg are nearly ready cook the halloumi in a dry pan over heat until lightly brown.
When the veg and lentils are cooked tip into a bowl and serve with the halloumi.
the health boost tip
Lentils are so underused - but such a great addition to a salad for their fibre and protein content. They also contain B vitamin, magnesium and iron.
