Roasted Vegetables with Lentils, Feta /Halloumi, Tahini and Pine Nuts / Walnuts
- samsilvester1
- Apr 28
- 2 min read
A delicious, colourful, and easy-to-make lunch or dinner. This meal not only satisfies your hunger but also pleases the eyes with its vibrant hues and appealing presentation.
Don’t forget the finishing touches that can elevate the dish from simple to spectacular. A drizzle of olive oil, a sprinkle of feta cheese, or a handful of fresh herbs like basil or cilantro can enhance the overall flavour profile and add an extra layer of complexity. Additionally, the zesty dressing can bring all the elements together, creating a cohesive and harmonious meal that is bursting with flavour.
Whether served as a colourful salad or a warm bowl, this easy-to-make lunch or dinner is not only visually appealing but also versatile. It can be customized to suit personal tastes and dietary needs, making it a perfect choice for family meals or entertaining guests.
Serves 2
Heat Oven to 180 degrees.
Ingredients:
2 Courgettes cut into rings
1 Red onion cut into chunks
1 cup of frozen butternut squash
1 Red pepper into thick slices
About 10 cherry tomatoes
Black or green olives
1 pack of Feta or Halloumi (or vegan feta) cubed
Half tin or sachet of cooked puy lentils
2 dessertspoons of pine nuts or halved walnuts
Extra virgin Olive oil
Dressing:
2 dessertspoons of tahini, half squeezed lemon, salt and pepper, 1 tablespoon yoghurt or coconut milk, enough to make it slightly runny, and fresh mint (optional)
Place all cut vegetables and whole tomatoes into a non stick roasting tin.
Add cheese, lentils, nuts and olives and drizzle with olive oil
Pour over tahini dressing and bake for 45 - 50 minutes turning once during cooking.
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