Nourishing Roast Root Veggie & Lentil Salad
with Feta & Dijon Dressing
We love lentils because they are protein-rich, filling and satisfying but their flavour might best be described as earthy, perfect for a root veggie salad! To stay on theme, we've added hearty beetroot, cauliflower and potato. Stir through a sunny dijon mustard dressing to lighten it up and you've got yourself a dinner that’s brimming with goodness.
This recipe is under 650kcal per serving.
Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
potato
1
beetroot
1 portion
cauliflower
1 sachet
Garlic & Herb Seasoning
1 tin
lentils
1 clove
garlic
1 packet
dijon mustard
(Contains Sulphites; )
1 sachet
Herb & Mushroom Seasoning
1 bag
kale
½ packet
Cow's Milk Feta
(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )
Not included in your delivery
olive oil
2 tsp
honey
drizzle
white wine vinegar
10 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Peel and cut potato into bite-sized chunks. Cut beetroot into small chunks. Cut cauliflower into small florets.
• Place potato, beetroot and cauliflower on a lined oven tray. Drizzle generously with olive oil, sprinkle over garlic & herb seasoning and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, drain and rinse lentils. Finely chop garlic.
In a small bowl, add the dijon mustard, the honey, a drizzle white wine vinegar and olive oil and a splash of water. Stir to combine and set aside.
TIP: Add more or less vinegar to taste.
• Heat a large frying pan over medium heat with a drizzle of olive oil. Cook lentils, garlic, the butter and herb & mushroom seasoning, tossing, until warmed through and fragrant, 2-3 minutes. • Remove from heat, then stir through roasted veggies and dijon dressing. Add kale and gently toss to combine. Season to taste.
• Divide roast root veggie and lentil salad between bowls. • Crumble over feta (see ingredients). Enjoy!