Roast veggie & lentil salad with a tahini vinaigrette such a colourful salad th…

Roast veggie & lentil salad with a tahini vinaigrette 🌈🥗 such a colourful salad that uses up any veggies knocking about & all made in one pan !!

🌈 roast veggie & lentil salad recipe 🌈 serves 1
• 1/4 butternut squash, peeled and cubed • 1 parsnip • 1 carrot • 1 cooked beetroot • 75g mixed salad leaves • half a can of green lentils • tbsp pomegranate seeds • tbsp sunflower seeds / nuts • tbsp feta (optional)

For the tahini vinaigrette: 2tsp tahini • 1tbsp olive oil • juice of 1/4 lemon • 1tsp maple syrup • salt and pepper • 1/2tsp balsamic vinegar •

– cube your veggies and mix them (except the beetroot and salad) in olive oil, paprika, 1tsp maple syrup and salt then roast in the oven at 180 for 40 mins
– whisk dressing ingredients together
– meanwhile, place your salad leaves, chopped beetroot and lentils in a bowl with half the dressing and set aside
– when ready, stir through the warm roasted veggies and add in the pomegranate seeds, nuts and feta if using
– pour the rest of the dressing over top, stir and serve 🥗

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