Black Beluga Lentils with Rocket, Roast Veg, Avocado & Feta

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Contributed by: Caroline Trickey

Serves: 4

Time: Prep: 20 minutes Cook: 40 minutes

Delicious, colourful vegetarian salad using organic black beluga lentils, roasted pumpkin & beetroot, as well as avocado, feta and rocket.
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Delicious, colourful vegetarian salad using organic black beluga lentils, roasted pumpkin & beetroot, as well as avocado, feta and rocket.
More Information >>

PRODUCT INFORMATION

Ingredients

350g pumpkin, diced into 2cm squares
2 medium beetroots (250g total), diced into 2cm squares
1+3/4 Tbsp organic extra virgin olive oil
Salt & pepper
1 Tbsp balsamic vinegar
1 tsp organic raw honey
½ tsp Dijon mustard
½ cup cooked black beluga lentils (see below on how to cook)
1 bunch (150-200g) rocket
1 large ripe avocado, diced
30g feta, crumbled

method

  1. Heat oven to 180ºC. Line a large baking tray with baking paper.
  2. Place pumpkin and beetroot in a bowl. Drizzle over 3 teaspoons oil and sprinkle with a little salt and pepper.
  3. Toss vegetables to coat, then spread onto tray and bake in oven for 35-40 minutes or until softened and brown.
  4. Place remaining 1 tablespoon of oil, balsamic vinegar, honey and mustard in a jar and shake well.
  5. Mix dressing through cooked lentils and set aside.
  6. Wash and dry rocket.
  7. When ready to serve, layer rocket, roasted pumpkin, beetroot, ¾ of the lentils and the avocado onto a serving plate.
  8. Crumble the feta over the top.
  9. Scatter with the remaining lentils and drizzle any leftover dressing over the salad.
  10. Serve and enjoy!

To cook lentils: Add 1 cup of lentils to 2-3 cups of water, boil for 2 minutes then simmer for 30 minutes or until soft. Drain and let cool. Store any leftovers in the fridge or freezer.

Nut Free
Nut Free
Low Fat
Low Fat
Vegetarian
Vegetarian
Cane Sugar Free
Cane Sugar Free

Recipe Questions

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