Roasted winter vegetable salad
2 peppers, diced
Sea salt and black pepper to taste
Mix all the ingredients in a small jar until well combined.
Layer the carrots, peppers and butternut squash in a baking tray. Brush 1/2 tsp of olive oil on the vegetables and grind some sea salt over, then roast in the oven at 180C for 20-25 minutes until cooked.
In a large bowl combine the roasted vegetables with rocket leaves and sprouted lentils/beans. Mix in the dressing and crumble the feta cheese over. Serves 2.