Sheet Pan Crispy Lentil and Veg Salad – recipe below – this is such a quick and easy way to make a knock out warm salad. I user beluga lentils – I love them – and then loads of veggies all covered in a Moroccan spice mic called Ras El Hanout. Wow, it’s good. Drizzle over a basil dressing and crumble some feta and you’re good to go. Enjoy x JGS
Serves 2
1 red onion, roughly chopped
1 red pepper, roughly chopped
1 aubergine, roughly chopped
120g cherry tomatoes
2 x 400g tin beluga lentils, Drained, rinsed well and drained again
1 tbsp ras el hanout
4 tbsp olive oil
2 large handfuls of basil leaves
1 clove garlic
The juice of a lemon
60g feta
Salt and pepper
1. Preheat the oven to 200 fan. Chuck the onion, pepper, aubergine, tomatoes and lentils into a roasting tray. Add the rase l hanout, 2 tbsp of the olive oil and a good pinch of salt and pepper. Toss together and spread out into an even layer roast for 25-30 minutes or until the veg are tender and a little golden and some of the lentils crispy. Transfer to a serving bowl.
2. Meanwhile, put the remaining olive oil, ½ the basil, garlic, lemon juice and a good pinch of salt and pepper into a blender and blitz into a dressing.
3. Roughly chop the remaining basil and add to the lentils. Pour over the dressing and mix well. Crumble over the feta and serve.