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Warm Lentil Salad With Roast Vegetables and Mozzarella

Warm Lentil Salad With Roast Vegetables And Mozzarella

Skip the pasta tonight: try this warm lentil salad with roasted veggies instead. It’s a healthier alternative to the carb-filled dish that’s just as tasty and filling.

What You’ll Need

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  • pre-cooked green lentils  ( 1 cup )
  • couscous  ( 1 cup )
  • extra virgin olive oil  ( 3 tablespoons )
  • cup mixed roasted vegetables (aubergines, squash, courgettes, parsnips, carrots, sweet potato)  ( 1 1/2 )
  • artichoke hearts, either whole or quartered, if canned better in water  ( 2 )
  • red onion thinly sliced with a mandolin  ( 1/2 )
  • very fresh mozzarella (if you fin Burratta, it√Ęs worth the purchase)  ( 2 )
  • fresh pomegranate seeds  ( 1/4 cup )
  • fresh coriander roughly chopped  ( 1 tablespoon )
  • roasted hazelnuts  ( 2 tablespoons )
  • roasted sunflower seeds  ( 1 tablespoon )
  • salt 
  • red wine vinegar  ( 1/4 cup )
  • Extra Virgin Olive Oil for Vinaigrette Sauce  ( 3/4 cups )
  • Dijon Mustard for Vinaigrette Sauce  ( 1 teaspoon )
  • Salt for Vinaigrette Sauce 
Ready to make? Find out how on Food52