Name: Roasted vegetable and lentil salad
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 4
Ingredients: Minted yoghurt sauce; 1 cup (250g) creamy yoghurt; 1/3 cup (20g) firmly packed mint leaves; 1 small clove garlic, finely chopped; 1 teaspoon white sugar; 1 tablespoon lemon juice; 1/2 teaspoon ground cumin; sea salt to taste; 8 baby beets, trimmed and washed; 800 gram pumpkin, trimmed into 8 wedges; 4 roma tomatoes, halved; 1 tablespoon olive oil; 1 red onion, finely chopped; 1 clove garlic, smashed; 1 bay leaf; 1 1/2 cup (330g) du puy lentils or green lentils; 3 cup (750ml) water; 1 tablespoon extra virgin olive oil; 1 tablespoon balsamic vinegar; rocket leaves, to serve

Ingredients

Minted yoghurt sauce

1 cup (250g) creamy yoghurt

1/3 cup (20g) firmly packed mint leaves

1 small clove garlic, finely chopped

1 teaspoon white sugar

1 tablespoon lemon juice

1/2 teaspoon ground cumin

sea salt to taste

8 baby beets, trimmed and washed

800 gram pumpkin, trimmed into 8 wedges

4 roma tomatoes, halved

1 tablespoon olive oil

1 red onion, finely chopped

1 clove garlic, smashed

1 bay leaf

1 1/2 cup (330g) du puy lentils or green lentils

3 cup (750ml) water

1 tablespoon extra virgin olive oil

1 tablespoon balsamic vinegar

rocket leaves, to serve

Method

1.Preheat the oven to 180°C.

2.To make the yoghurt sauce, place half the yoghurt, mint leaves, garlic, sugar and lemon juice into a food processor or blender and blend until smooth. Add the remaining yoghurt, cumin and salt, stirring to combine.

3.Wrap the beets in foil and place onto a roasting tray along with the pumpkin and tomatoes, drizzle the vegetables with a little olive oil and roast for 40 minutes or until cooked through.

4.Heat the olive oil in a saucepan over medium heat, add the onion and cook until softened but not coloured.

5.Add the garlic, bay leaf, lentils and water, cover with a lid and bring to the boil.

6.Reduce the heat and simmer the lentils for 25 minutes or until soft but not mushy.

7.Transfer to a large bowl and stir in the extra virgin olive oil and balsamic vinegar and season to taste with sea salt and pepper.

8.To serve, place 2 pumpkin wedges onto each plate, top with some lentils and then a small handful of rocket leaves. Pile the tomatoes and beets on top and drizzle with yoghurt dressing.

Don’t salt the water during cooking as this will toughen the skin of the pulses.
Note

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Ingredients

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