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Mediterranean Roasted Lentil and Vegetable Salad with Herb Oil
Warm lentil and roasted red pepper and courgette salad tossed with herb oil of olive oil, lemon and garlic.
- 120 g brown or green lentils, dried
- 150 g red pepper, diced
- 120 g courgette, diced
- 80 g red onion, finely sliced
- 150 g cherry tomatoes, halved
- 20 g fresh parsley, chopped
- 10 g fresh mint, chopped
- 2 tbsp lemon juice
- 40 ml extra virgin olive oil
- 1 whole garlic clove, minced
- 5 g salt and black pepper
- 30 g pomegranate seeds (optional garnish)
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Add to a shopping listHow the shopping list works →- Step 1
Cook lentils in boiling salted water for 20–25 minutes until tender but still holding their shape. Drain and set aside to cool slightly.
- Step 2
While lentils cook, prepare the herb oil: whisk together 30 ml extra virgin olive oil, lemon juice, minced garlic, salt, and black pepper in a small bowl. Stir in chopped parsley and mint. Set aside.
- Step 3
Heat remaining 10 ml olive oil in a large frying pan over medium-high heat. Add diced red pepper and courgette. Roast for 8–10 minutes, stirring occasionally, until vegetables are tender and lightly caramelised at the edges.
- Step 4
Transfer roasted vegetables to a large bowl. Add cooled lentils, sliced red onion, and halved cherry tomatoes.
- Step 5
Pour herb oil dressing over the salad and toss gently to combine. Season with additional salt and pepper if needed.
- Step 6
Divide salad between two plates or bowls. Garnish with pomegranate seeds if using. Serve at room temperature or slightly warm.
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