Puy Lentil and Roasted Vegetable Salad

I knocked this up for dinner last night and packed some into a lunch box for work today.  It is delicious, full of flavour and pretty darn healthy.  If you want a veggie option then forget the chorizo but I’m a bit of a chorizo fiend at the moment.  Puy lentils are a recent addition to my cupboard, I wasn’t sure what to do with them before but now I have worked them out they are in more and more of my concoctions.  They are a nice, firm lentil with a good bite that absorb dressings and flavour yet still hold their shape.  Anyways, enough guff onto the recipe!

Serves 2 

Ingredients:

  • 2 big handfuls of puy lentils
  • Half a large courgette
  • 1 red onion
  • 1 red pepper
  • Half a large sweet potato
  • 2 inches of chorizo, chopped into rough cubes
  • Olive oil
  • 1/3 block of feta
  • A handful of basil, chopped
  • Salt and pepper

For the dressing:

  • 1 tablespoon of olive oil
  • 1 tablespoon of sherry vinegar
  • Salt and pepper

Method:

Heat the oven to about 220 degrees.  Chop the veg into 1/2cm cubes (ish).  Chuck veg in a big baking tray with the chorizo, drizzle with oil, season and toss together.  Put into hot oven for 20/25 min. 

Rinse the puy lentils and boil for about 20/25 min.  

Mix the dressing together then once the lentils are cooked mix in the dressing.  Add the roasted veg and chorizo to the lentil mix and throw in your basil.  Toss together and plate up.  Top with crumbled feta and serve. 

This works great as a warm salad or cold the next day for lunch.

Advertisements

Talk to me!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s