Roasted winter vegetable salad

2 peppers, diced

2 carrots, diced

1/2 butternut squash, diced

1/2 tsp olive oil

1 1/2 cups sprouted lentils/beans

2 cups of rocket leaves

30 grams feta cheese, crumbled

Dressing:

Juice from 1/2 large lemon

1 clove of garlic, chopped finely

1/2 tsp extra virgin olive oil

1/2 tsp ground cumin powder

Sea salt and black pepper to taste

Green chili (optional)

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.

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