Roast Vegetable and Lentil Salad

Whether you visit the greengrocer or the vegetable garden these ingredients are in season and at their freshest.

This salad can be served as a meal in itself or as an accompaniment to a grander feast.

Preparation time is approximately 1 hour and the best part is that once you have the lentils on and the vegetables in the oven there is time to enjoy the aromas.

Ingredients (Serves 4)

  • 1 cup dried lentils (French Du Puy or Brown), washed
  • 3 bay leaves
  • 3 cloves garlic, (bruised with the flat of the knife)
  • oregano, 2 sprigs
  • 1 kumara (500g)
  • 1 bunch beetroot (500g)
  • salt and pepper to taste
  • 1 red capsicum
  • 1/4 cup Balsamic Vinegar
  • 1/4 cup Olive Oil
  • 1/2 teaspoon cumin ground
  • 2 cloves garlic crushed
  • 1 Spanish onion, (smallish), finely sliced
  • 3 tablespoons chopped fresh mint
  • 200g feta cheese crumbled
  • 150g kalamata olives, (pitted if you wish)
  • 250g fresh rocket
  • 250g fresh lettuce, (torn)


  1. Place lentils in a saucepan with bay leaves, garlic and oregano.
  2. Season with salt and pepper and cover with 5cm of water.
  3. Bring to the boil, turn down the heat and simmer, uncovered for 30 mins or until tender. Drain, rinse and allow to cool.
  4. Peel root vegetables and slice into 5mm thick rounds.
  5. Toss in some olive oil, season to taste and roast in a moderate oven until golden.
  6. Place whole red capsicum in oven on a tray for approximately 30 mins or until skin starts to blister and blacken. Then remove from oven and allow to cool before peeling and slicing into long strips.
  7. To make vinaigrette, whisk balsamic vinegar, olive oil, garlic and cumin, in a small bowl or jar. Season to taste.
  8. In a large bowl toss lentils onions and capsicum with vinaigrette. Let stand for 20mins.
  9. To serve, toss gently or layer roast vegetables, mint, feta, olives and fresh salad greens in the bowl.