Healthy, balanced and nutritional, this is just the recipe for meal prep, or for a packed lunch. This easy lunch recipe is packed with nutrients. Enjoy wholesome protein from the lentils and feta, along with vitamins from fresh salad greens and delicious roasted butternut.
Prep time 15 minutes
Cooking time 45 minutes
Serves 4
Ingredients
Directions
Ingredients
For the Salad:
1 small sweet potato, cut into cubes
1 small butternut, cut into cubes
45ml (3 Tbsp) olive oil
Pinch of chilli flakes
5ml (1 tsp) smoked paprika
5ml (1 tsp) garlic salt
Salt and pepper, to taste
1 tin La Belinda lentils, drained
75g feta, crumbled
1 red onion, finely sliced
60g rocket, washed
60ml (1/4 cup) pumpkin seeds, roasted
For the Dressing:
15ml (1 Tbsp) balsamic vinegar
15ml (1 Tbsp) lemon juice
15ml (1 Tbsp) olive oil
5ml (1 tsp) Dijon mustard
5ml (1 tsp) honey
1 small clove of garlic, minced
Salt and pepper, to taste
Directions
For the Salad:
Preheat the oven to 180°C. Combine the sweet potato, butternut, olive oil, and spices on a baking tray, season to taste and roast for about 30-40 minutes or until cooked and golden.
Combine the lentils, roasted vegetables, crumbled feta, onion, and rocket together. Then top with roasted pumpkin seeds.
For the Dressing:
In a blender, add all the ingredients and pulse until you have a smooth dressing.
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