Name: Spicy vegetable and lentil salad
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 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

Ingredients

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

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.

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

Woman's Weekly Food

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Ingredients

Method

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