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    Roasted vegetable salad

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    Roasted vegetable salad

    Combine peppers, aubergine and lentils for a mediterrenean flavour

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    • 2 red peppers, cored, deseeded, cut into chunks
    • 1 large sweet potato, peeled, cut into chunks
    • 1 aubergine, cut into chunks
    • 1 tsp olive oil
    • 1 lemon, juice and zest
    • 2 cubes Waitrose frozen green pesto
    • 2 x 410g cans lentils in water
    • 100 g baby spinach leaves


    1. Preheat the oven to 200C, gas mark 6. Put the peppers, sweet potato and aubergine in a roasting tray, then drizzle over the oil and the lemon juice. Season and roast for 30 minutes, until tender. Add the pesto, stirring until melted.
    2. Drain and rinse the lentils, then stir into the roasted vegetables with the lemon zest; adjust the seasoning. Fold in the spinach leaves and serve.

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    Drinks recommendation

    As one of Argentina’s most expressive whites, this delicious Chardonnay will perfectly draw out the fresh flavours of the vegetables. Catena Chardonnay 2009 Mendoza, Argentina 76557 http://www.waitrosewine.com/230201667/Product.aspx


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