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Roast vegetable and lentil salad
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200g Waitrose & Partners Mixed Romano Peppers, cut into bite-sized chunks
1 medium essential Waitrose Courgette, cut into bite-sized chunks
2 red onions, cut into bite-sized chunks
1 small fennel bulb, cut into bite-sized chunks and fronds reserved
6 tbsp extra virgin olive oil
3 garlic cloves, unpeeled
1 red chilli
3 medium tomatoes
1 tbsp fennel seeds
2 tbsp balsamic vinegar
2 tsp clear honey (to make this recipe vegan, use agave instead)
2 x 250g pack cooked puy lentils
80g baby spinach
1. Preheat the oven to 220˚C, gas mark 7. On a large baking tray, toss the peppers, courgette, onions and fennel in 2 tbsp oil; season. Add the garlic and chilli and roast for 20 minutes. Remove the garlic and chilli (set aside), cut the tomatoes into wedges and add to the tray, tossing everything together, and cook for 15-20 minutes more until soft and golden.
2. Meanwhile, heat a small frying pan and toast the fennel seeds for 1-2 minutes until fragrant. Tip into a small blender. Roughly chop the roasted chilli, discarding the stalk, and add to the blender with the garlic (squeezed out of their skins), remaining 4 tbsp oil, balsamic vinegar and honey or agave. Whizz on a high speed until mostly smooth; season. Chop the fennel fronds and stir into the dressing.
3. Heat the lentils according to pack instructions; tip into a large bowl then stir in the dressing and roasted veg. Add the spinach if serving warm, or leave to cool, then stir in.
This recipe first appeared in Waitrose & Partners Food Picnics supplement, May 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (4) 1720kJ
This recipe was first published in April 2019.