This warm salad is a super easy and filling way to make the most of common pantry/fridge lingerers like capiscum and cauli. Perfect if you don’t have a delicious MADE meal lying around. Feel free to freestyle it with your own twist – salads are so versatile, almost anything goes!
Serves: 2 | Ready in: Approx 20 mins
½ cauliflower, cut into small florets
1 capsicum, cut into 1cm thick slices
1 red onion, sliced into wedges
1 tsp cumin seeds
1 tsp ground coriander
1 can brown lentils, drained & rinsed
2-3 handfuls rocket
2-3 Tbsp feta cheese, crumbled
- Preheat oven to 220°C.
- Prep cauli, capsicum & onion. Toss on a lined oven tray with cumin seeds, coriander and a drizzle of oil. Roast for 18 minutes, until golden and tender.
- Prep lentils. After 18 minutes cook time, add lentils to tray with veggies and cook for 2 minutes, until lentils are warmed.
- Serve! Place rocket on a large plate and top with roast veggies and lentils. Crumble over feta and drizzle with a little olive oil and balsamic vinegar.