Warm Salad with Roasted Vegetables and Lentils
Ingredients
Dressing
- 2 tbsp olive oil
- 2 tbsp water
- 4 tbsp hummus
- 2 garlic cloves
- 2 tbsp lemon juice
- 1 tbsp white wine vinegar
- 1 tsp maple syrup
- 1 tsp oregano
- 1 tsp basil
- 0.5 tsp salt and pepper
Vegetables
- 3 carrots
- 1 red onion
- 0.5 head Broccoli
- 0.5 head Cauliflower
- 80g arugula
Other
- 200g Vegan feta
- 0.5 cup dry Lentils
- 0.25 cup walnuts
Preparation
Preheat the oven to 200°C and cook lentils according to package instructions.
Wash, peel, and chop the vegetables into small cubes, then bake until tender, about 20-30 minutes.
Mix all the dressing ingredients in a small bowl.
Toast the walnuts in a skillet over medium-high heat until crunchy.
Assemble the salad, top with the dressing, and serve.
Notes
This warm salad is perfect for spring and is super filling and delicious.
Nutrition per serving: 416 calories, 9g protein, 27g carbs, 27g fat.
