Roasted veg and lentil salad

Roasted veg and lentil salad 1eighty kitchen weekly meal plan

Serves: 4

Time: 40 mins

This dish has the appearance of being nice and light but the lentils help make it a substantial salad.

Leftovers

Same same salad for lunch

 

 

What you'll need

1 red onion

2 parsnip

2 bunches of baby carrots

2 bunches of asparagus

fresh thyme

1 bunch of rocket

1/4 cucumber

1/4 bunch mint

1/2 cup greek yoghurt

1/2 lemon

2 x 400g tins cooked lentils

50g flaked almonds

From the pantry

olive oil

balsamic vinegar

salt and pepper

Nuts, nuts lots of nuts

If this looks like too many toasted almonds for your liking, you could use what's extra in a jar of overnight oats.


Prep and Cook

Pre heat oven to 180c

Prep veg

We are going to leave skins on so give your parsnips and carrots a quick scrub under cold water to remove any dirt.

Line a large oven tray with baking paper.

Slice onion into 12 segments, then toss with oil and a splash of balsamic vinegar.

Spread out on the oven tray so that they aren’t touching. Place in the oven.

Cut your skinny tips off the end of the parsnips, then slice remainder in half length ways and half again. Place in a mixing bowl (you can reuse your onion bowl).

Cut stalks off carrots and slice each in half, then add to your parsnips. Finely chop a couple of sprigs of fresh thyme, sprinkle over veg, toss with oil and salt and pepper. Set aside.

Snap the woody ends off your asparagus.

Check your red onions, you want them to be a lovely deep red colour almost on the edge of a char, so that they have some crunch. Leave them in for longer if not ready. Start on the yoghurt.

If you are happy with how they look, remove them from the oven, slide the paper off the tray with the onions still on, re line the tray with paper, and spread the rest of your veg out evenly.

Place in the oven to cook.

After 15 minutes give them a toss so that they cook evenly, and sprinkle over your asparagus,

Return to oven for a further 15 mins, or until tender.

Mix yoghurt

Finely dice cucumber, wash and roughly chop mint, add juice of half a lemon, some salt and pepper and the yoghurt and mix all together.

Toast almonds

Place almonds on a small oven tray and pop in the oven for 10 minutes.

Drain lentils

Empty into a sieve and give them a little rinse under cold water then sit over a bowl to drip off any excess water. Drizzle with a little olive oil, season with salt and pepper and toss through rocket.

Build salad

Top lentils with the roast veg, sprinkle with almonds, and drizzle with yoghurt dressing.


Lunch tomorrow

Easy as lunch toss all leftovers together and place in a lunch container. top with yoghurt. Voila!