Puy Lentil Salad with Roast Vegetables (6-8)

This recipe is from ” Mildreds:the Cookbook”. It can be served warm or cold, and you can add goats cheese if you like. You can use other vegetables too but use vegetables that will keep their shape when mixed with the lentils.

Puy Lentil Salad with Roast Vegetables (6-8)
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Puy Lentil Salad with Roast Vegetables (6-8)
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  1. Preheat the oven to 200°C/fan 180°C/Gas Mark 6. Bring a saucepan of salted water to a boil and add the lentils. Lower the heat and simmer for 15–20 minutes until tender. Drain and put in a large salad bowl.
  2. Put the onion, olive oil, balsamic vinegar, chilli, garlic, sugar, tomato purée and crushed fennel seeds in a small saucepan. Bring to a simmer and cook gently, stirring frequently, for 4–5 minutes until the sugar has dissolved.
  3. Spoon the warm dressing over the lentils and leave to cool.
  4. For the roasted vegetables, drizzle a little oil on to the base of a roasting tin. Add the pumpkin or squash pieces, season with salt and mix together thoroughly. Roast for 10 minutes.
  5. Toss the fennel and whole tomatoes in a little oil, add to the tin and roast for another 10 minutes. Finally, toss the courgettes and peppers in a little oil, add to the tin and roast for a further 10 minutes. By now the vegetables should all be tender and cooked through. Set aside to cool slightly.
  6. Roughly chop the parsley and add to the salad bowl along with the salad leaves and roasted vegetables.Mix everything together well and serve.
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