Cherry & Dennis Helper Habitat
Warm Lentil and Roasted Vegetable Salad
暖扁豆烤雜菜沙律
Recipe overview
Roasted pumpkin, pepper, zucchini and onion combine with green lentils and mustard vinaigrette for a filling warm salad.
01
Ingredients
Main ingredients
- 500 g cooked green lentils
- 500 g pumpkin
- 2 piece bell pepper
- 300 g zucchini
- 1 piece onion
Sauce
- 2 tsp Dijon mustard
- 2 tbsp white vinegar
Seasoning
- 4 tbsp olive oil
- 2 sprig thyme
- 1 tsp salt
- 1/2 tsp Black pepper
Garnish
- 20 g parsley
02
Tools
- knife
- cutting board
- mixing bowl
- baking tray
- baking paper
- oven
- colander
- small bowl
- whisk
- serving bowl
03
Steps
Step 1
Preheat the oven
Preheat the oven to 210°C and line a baking tray with baking paper.
Step 2
Cut pumpkin and pepper
Peel pumpkin and cut into 2 cm cubes; deseed pepper and cut into 3 cm pieces.
Step 3
Cut zucchini and onion
Cut zucchini into 2 cm half-moons and onion into thick wedges.
Step 4
Season the first vegetables
Toss pumpkin, pepper and onion with two tablespoons oil, thyme and half the salt and pepper.
Step 5
Roast the firm vegetables
Spread on the tray and roast for 12 minutes.
Step 6
Add the zucchini
Toss zucchini with one tablespoon oil and add it to the tray.
Step 7
Finish roasting
Roast everything for 10 minutes more until browned at the edges and tender.
Step 8
Rinse and warm lentils
Rinse and drain the cooked lentils, then warm them in a heatproof bowl for 3 minutes.
Step 9
Whisk the dressing
Whisk the remaining olive oil, mustard, vinegar, salt and pepper.
Step 10
Dress the warm lentils
Toss warm lentils with half the dressing and stand for 1 minute.
Step 11
Combine the salad
Add roasted vegetables to the lentils, drizzle remaining dressing and fold gently.
Step 12
Finish with parsley
Fold in chopped parsley and serve the warm salad immediately.
Common mistakes
- Uneven pieces cook at different rates; cut pumpkin smaller and add zucchini later.
Tips
Dress the lentils while warm so they absorb the vinaigrette.
