Recipe

Spicy vegetable and lentil salad

Spicy vegetable and lentil salad packed full of char-grilled capsicum, carrot, pumpkin and red onion.

Feb 28, 1975 1:00pm
  • 50 mins cooking
  • Serves 2
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Ingredients

Spicy vegetable and lentil salad
  • 200 gram baby carrots, trimmed
  • 350 gram pumpkin, cut into 2cm wedges
  • 1 red capsicum (200g), sliced thickly
  • 1 red onion (100g), cut into wedges
  • 1 zucchini (120g), chopped coarsely
  • 1 clove garlic, crushed
  • 2 tablespoon balsamic vinegar
  • 1/2 teaspoon dried chilli flakes
  • 1 teaspoon cumin seeds, crushed lightly
  • 400 gram canned brown lentils, rinsed, drained
  • 1/4 cup finely chopped fresh coriander
  • 50 gram baby rocket leaves
  • 2 teaspoon olive oil
  • 1 pitta bread (65g), halved
  • 1/2 cup (140g) skim-milk yogurt

Method

Spicy vegetable and lentil salad
  • 1
    Preheat oven to 220°C/425°F. Line large baking dish with baking paper.
  • 2
    Place carrots, pumpkin, capsicum, onion, zucchini, garlic, vinegar, chilli and cumin in baking dish; mix gently, season. Roast, uncovered, about 35 minutes or until vegetables are tender. Cool 10 minutes.
  • 3
    Combine vegetables in large bowl with lentils, coriander, rocket and oil; season to taste. Serve vegetable salad with bread and yogurt.

Notes

Make the salad close to serving so that the vegetables are still warm.

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