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Lentil, Roasted Vegetables & Feta Salad


For 4 servings:

  • 2 large carrots, cut into wedges

  • 1 red onion, finely sliced

  • 2 medium sized sweet potatoes, cut into cubes

  • 3 tbsp olive oil

  • pinch dried chili flakes (optional)

  • sat and pepper

  • 2 tbsp balsamic vinegar or pomegranate molasses

  • 1 ½ cups brown or green lentils

  • ¼ cup feta cheese, crumbled


  • Preheat the oven to 400F.

  • Place the carrots, onion and sweet potato on a large shallow baking tray, drizzle with 2 tbsp olive oil and the chili flakes, if using. Season well and roast for 30 mins, turning occasionally, or until tender and turning golden.

  • Cook the lentils according to the package instructions, season with salt and pepper and then scatter over a serving platter. Top with the roasted vegetables, crumbled feta, then drizzle with the balsamic vinegar or pomegranate molasses and the rest of the extra-virgin olive oil. 

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