Roast vegetable and lentil salad

Roast vegetable and lentil salad

A large colourful salad that is full of flavour and goodness.



  1. Put the lentils in a large saucepan and cover with 5cm/2in water. Cook over a medium heat, you don’t want to boil the lentils, for about 20 minutes. To test if the lentils are cooked crush one between your fingers, it should feel creamy not starchy. Season the lentils with salt and pepper.

  2. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6.

  3. Put the beetroot and butternut squash on a tray, coat with olive oil and cook for 45 minutes or until cooked through. Then add the courgette to the tray, sprinkle with the spices and return to the oven for 5-10 minutes until the courgette is slightly cooked but still has a crunch.

  4. Spoon some of the lentils on to a large serving platter and top with some roasted vegetables. Continue to layer the lentils and vegetables, making sure to scoop up the toasted spices from the roasting tray.

  5. Crumble over the feta, tear over the mint leaves and generously season with lemon juice. Pour a little olive oil over the salad and serve.

Recipe Tips

The lentils can be cooked in advance. Season the lentils with salt, pepper and olive oil and leave to cool. Once cool cover the lentils and place in the fridge.

This dish would work with whatever vegetables you have in your kitchen.