Warm Lentil & Roasted Veg Salad

• Green Lentils(250 g)
• Bell pepper(2)
• Courgette(2)
• Red Onion(1)
• Cherry Tomatoes(250 g)
• Olive oil(4 tbsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Arugula(80 g)
• Fresh basil(15 g)
• Garlic(2 cloves)
• Balsamic Glaze(3 tbsp)
• Dijon Mustard(1 tbsp)
• Lemon(1)
• Dried Oregano(1 tsp)

Method

1. 1

   Heat the oven to 220°C. Rinse {Lentils}. Halve and slice the {Bell pepper}, slice the {Zucchini} into half-moons, cut the {Red Onion} into wedges, and halve the {Cherry Tomatoes}.

   ~10 min

2. 2

   Spread the {Bell pepper}, {Zucchini}, {Red Onion}, and {Cherry Tomatoes} on a tray. Toss with {Olive oil}, {Salt}, and {Black pepper}. Roast for 25 minutes, turning once halfway, until tender and golden at the edges.

   ~25 min

3. 3

   Meanwhile, add {Lentils} to a saucepan and cover with plenty of water. Bring to a boil, then simmer for 20 minutes until tender but holding their shape. Drain well.

   ~20 min

4. 4

   Finely grate the {Garlic} into a large bowl. Whisk in {Balsamic vinegar}, {Dijon Mustard}, the juice and zest of {Lemon}, {Dried Oregano}, remaining {Olive oil}, remaining {Salt}, and remaining {Black pepper}.

   ~5 min

5. 5

   Add the warm lentils, roasted vegetables, {Rocket}, and torn {Fresh basil} to the bowl. Toss until everything is glossy and lightly dressed, then taste and adjust seasoning if needed.

   ~3 min

6. 6

   Serve warm, with the lentils and vegetables still slightly warm against the greens.

   ~2 min