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Autumn Roast Root Veg & Lentil Salad

The tastiest way to use up all those seasonal root veg!

INGREDIENTS (Serves 3-4) 

  • 1 parsnip, peeled and quartered lengthways  
  • 1 small squash, peeled and cut into rough chunks 
  • 3-4 raw beetroot, scrubbed and quartered 
  • 200g cavolo nero or kale, washed and destemmed 
  • 1x400g tin lentils, drained and rinsed 
  • ½ tsp garlic powder
  • Salt & Pepper 
  • 2 tbsp olive oil 

Balsamic Dressing: 

  • 2 tbsp balsamic vinegar 
  • 1 tsp Dijon mustard 
  • 1 tsp maple syrup 
  • 1 tbsp lemon juice 

METHOD

  1. Preheat the oven to 200 degrees C and line two baking trays. 
  2. Put the chopped parsnip and squash into a large bowl or a bag and add salt, pepper, garlic powder and 1 tbsp oil. Toss well to combine and tip onto a lined baking tray. Use the same bowl/bag to do the same with the beetroot, seasoning with more salt and pepper and a bit more oil. 
  3. Roast the veg for about 45 minutes or until tender and slightly golden brown. 
  4. Meanwhile, gently steam the cavolo nero until tender. Drain and lightly sauté in a pan with a bit of olive oil. Season with salt and pepper.  
  5. Add the cavolo nero, roasted veg and lentils to a large bowl. Toss well with the ingredients for the dressing. 
  6. Serve warm and top with chopped parsley or coriander if desired

 

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