- Puy Lentils
- Red / Yellow Pepper
- Red Onion
- Sweet Potato
- Feta Cheese
- Thyme or Rosemary
For the Dressing:
- Juice and zest of 1 lemon
- 2 tsp cumin
- olive oil
- salt and pepper
- garlic clove
Place the sliced vegetables on an oiled baking tray and sprinkle with a little salt and either Rosemary or Thyme. Bake for at least an hour, turning occassionally so that both sides of each slice are golden brown.
Meanwhile, boil a pan of puy lentils (not green or orange ones since they go mushy!). Cook until soft, but still keep their shape (maybe 40 mins).
Then get to chopping the tomato, cucumber, and corriander – save aside in a bowl.
For the dressing I use a pestle & mortar; crush the garlic clove, grate the lemon zest and add the cumin and olive oil and give it a good smashing. Then add the lemon juice and a little salt and pepper to taste.
Once the lentils are ready, add them to the tomato mix.
When the vegetables are ready, you can either chop them and add them to the tomato/lentil mix, or you can decide to arrange the roast veg on a platter and keep lentil/tomato mix in the centre as per the picture above.
Finally, chop or crumble the feta over the top of the whole thing and drizzle with the dressing!