Roasted Veggie Salad with Lentils

Name: Roasted Veggie Salad with Lentils
Cuisine: British
Ingredients: 1 butternut squash; 3 large carrots; 1 large leek; 1 box cooked green lentils; Fresh thyme; Olive oil; Feta; Dressing:; 2 Cloves minced garlic; 1/4 Cup Balsamic; 1/2 Cup olive oil; 2 tbsp lemon juice; 1/2 tsp Dijon mustard; 1 tbsp honey; Salt and pepper

Hayley Young @cook_12698185

Bristol, UK

Not another boring salad

Hayley Young @cook_12698185

Bristol, UK

Not another boring salad

Saved

Ingredients

1butternut squash
3large carrots
1large leek
1 boxcooked green lentils
Fresh thyme
Olive oil
Feta
Dressing:
2 Clovesminced garlic
1/4 CupBalsamic
1/2 Cupolive oil
2 tbsplemon juice
1/2 tspDijon mustard
1 tbsphoney
Salt and pepper

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Steps

1

Preheat oven to 200C. Peel and cut butternut squash in half lengthwise. Then cut large moon shape pieces. Place on large baking tray.
2

Peel and cut carrots in half and then half again. Place on baking tray with squash. Drizzle with olive oil, lots of salt and pepper and your fresh thyme. Put in oven for 10 minutes.
3

Cut the leek in half lengthwise and then cut large chunks (the size of your carrots). Rinse lentils and set aside.
4

After 10 minute, take squash and carrots out of oven and put leeks on the tray. Drizzle with olive oil and place in oven for another 10 minutes.
5

Mix all ingredients for the dressing. Adjust to your own taste!!!
6

Take out veggies, they should be tender and slightly brown around edges. The green part of the leeks might be slightly crispy, which will add flavour.
7

Put lentils on plate and place veggies on top. Drizzle with dressing and sprinkle feta.