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
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.