Healthy Diet Recipe: Roasted Vegetable and Puy Lentil Salad
I love this veggie-packed lunch that’s filling but still less than 500 calories. It is delicious hot or cold and can be kept for at least a day so you can save some for tomorrow’s packed lunch. You could hold back a handful of the roast veg and use to stuff a pitta bread or wheat-free wrap with a good handful of rocket for another quick lunch.
- Time: 45 min
- Servings: 2
Source: RecipeMatic
Ingredients
- red romero peppers, seeds removed, cut into 4cm chunks
- small courgettes, halved lengthways and cut into 4cm chunks
- medium aubergine, cut into 4cm chunks
- medium vine-ripened tomatoes, cut into eighths
- medium red onion
- garlic, skins left on
- % extra virgin olive oil spray
- tablespoons balsamic vinegar
- of flaked sea salt, such as Maldon
- Freshly ground black pepper
- x 400g tin Puy lentils, drained and rinsed
- Large handful fresh herbs , leaves roughly chopped