Roast vegetable and lentil salad
- 200g/7oz green lentils
- 4 medium beetroot, peeled cut into wedges
- ½ butternut squash, peeled cut into cubes
- 2 courgettes, chopped
- cumin seeds, lightly crushed in a pestle and mortar
- coriander seeds, lightly crushed in a pestle and mortar
- 200g/7oz feta
- bunch fresh mint
- lemon juice, to taste
- olive oil
- salt and freshly ground black pepper
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.
Meanwhile, preheat the oven to 200C/180C Fan/Gas 6.
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.
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.
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.
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.