- serves 4 people
- preparation 10 minutes
- cooking 30 minutes
- difficulty Easy level
Ingredients
- 1 red onion, chopped
- 2 carrots, peeled and cubed
- 2 sweet potatoes, peeled and cubed
- 2 cloves garlic, grated
- 30 ml grapeseed oil
- freshly ground pepper
- 1 tbsp fresh thyme, chopped, plus extra to serve
- 1 cup puy lentils, cooked
- 1 cup rocket
- 30 ml balsamic vinegar
- 15 ml walnut oil
- 15 ml maple syrup
- ½ cup goat's cheese, crumbled
Instructions
1. Preheat oven to 200˚C (400˚F).
2. Add sweet potato, carrots, onion, and garlic into a bowl. Add grapeseed oil and stir to coat. Grind fresh pepper over the top and toss to combine.
3. Pour vegetables onto a tray lined with lined the baking paper, then sprinkle with thyme.
4. Roast in the oven 20 – 30 minutes until tender.
5. Once cooled, combine roasted vegetables, lentils and rocket in a bowl.
6. Whisk together balsamic vinegar, maple syrup and walnut oil. Pour dressing into the salad and toss gently to combine.
7. Top with goat's cheese and extra thyme to serve.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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