Black Beluga Lentils with Rocket, Pumpkin, Beetroot, Avocado & Feta
Author: Caroline Trickey from Healthy Home Cafe
Prep time:
Cook time:
Total time:
Serves: 4
- 350g pumpkin, diced into 2cm squares
- 2 medium beetroots (250g total), diced into 2cm squares
- 1¾ tablespoons extra virgin olive oil
- salt and pepper
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey or maple syrup
- ½ teaspoon Dijon mustard
- ½ cup cooked black beluga lentils (see below on how to cook)
- 1 bunch (150-200g) rocket
- ½ large ripe avocado, diced
- 30g low fat feta, crumbled or vegan cheese
- Heat oven to 180 degrees. Line a large baking tray with greaseproof paper.
- Place pumpkin and beetroot in a bowl. Drizzle over 3 teaspoons oil and sprinkle with a little salt and pepper.
- Toss vegetables to coat, then spread onto tray and bake in oven for 35-40 minutes or until softened and brown.
- Place remaining 1 tablespoon of oil, balsamic vinegar, honey and mustard in a jar and shake well.
- Mix dressing through cooked lentils and set aside.
- Wash and dry rocket.
- When ready to serve, layer rocket, roasted pumpkin, beetroot, ¾ of the lentils and the avocado onto a serving plate.
- Crumble the feta over the top.
- Scatter with the remaining lentils and drizzle any leftover dressing over the salad.
- Serve and enjoy!
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2014/03/05/black-beluga-lentils-with-rocket-pumpkin-beetroot-avocado-feta/
3.5.3251