Warm Roast Vegetable & Lentil Salad with Dukkah & Sundried Tomatoes

This is a super yummy salad or light dinner....

Source: A slight variation on Warm Roast Vegetable & Lentil Salad with Zahtar & Sundried Tomatoes from Nourish Magazine NZ (Waikato)


Ingredients

200g baby beetroot, peeled and halved
200g baby carrots, scrubbed and stalk removed
400g tinned lentils
4 sun dried tomatoes
Handful fresh parsley
Handful fresh coriander
1 Tsp dukkah
1 Tbsp balsamic vinegar
2 Tbsp olive oil
salt & pepper

Method

Pre heat oven to 180C
Drain the tinned lentils, then place in a large bowl.

Place the beetroot and carrots on a roasting tray and coat with 2 tablespoons of olive oil. Keep the beetroot and carrot separate if you don’t want the beetroot to turn the carrots pink.

Roast for 20 minutes, they’ll still be a little crunchy, then add to the bowl of lentils.

Blend together the sundried tomatoes, parsley, coriander, dukkah, balsamic and olive oil to a thick dressing.

Add the dressing to the bowl with the lentils & roasted vegetables and mix through.

Season with salt & pepper to taste and serve warm or chill in the fridge to serve later cold.

Suggested partners: Venison sausages