Warm Roast Vegetable and Lentil Salad


4 beetroots

2 carrots

500g pumpkin

2 cups brown lentils (soaked overnight)

1/2 cup dry roasted pumpkin seeds

1 red chilli

1 tablespoon finely chopped red onion 

Handful fresh mint leaves

1 lemon

Olive oil

Salt and pepper


Pre-heat oven to 200 degrees. 

Peel and chop vegetables into bite sized pieces. Place in an oven roasting tray and drizzle with oil. Roast until soft and golden (approximately 45 mins) 

Meanwhile, boil the lentils in a large pot of water until soft, drain and place in a large bowl. 

Add the chopped red chilli, mint, pumpkin seeds and onion to the lentils. 

Combine the roast vegetables with the lentil mix and drizzle with lemon juice and salt and pepper to taste. 

If you want a little more punch from your chili, add dried red chilli to taste.