Who said salad can’t be a main meal? With hearty lentils, capsicum, pumpkin, fetta and more this salad is guaranteed to impress and satisfy.
Looking for more hearty salads or more lentil recipes?
Ingredients
Lemon dressing
Method
1.Preheat oven to 220°C/425°F.
2.Place pumpkin, capsicum, oil, garlic and cumin seeds in a large bowl. Season; toss to coat well. Divide among two roasting pans. Roast for 30 minutes or until tender and edges are caramelised.
3.Meanwhile, rinse quinoa under cold running water; drain well. Place in a medium saucepan with 1¼ cups (310ml) water; bring to the boil. Reduce heat to low; cook, covered, for 15 minutes or until water is absorbed and quinoa is tender.
4.Place lentils and 3 cups (750ml) water in a saucepan; bring to the boil. Reduce heat to low; cook for 15 minutes or until lentils are tender. Drain lentils; rinse under cold running water, then drain again.
5.Boil or microwave beans and broccoli until almost tender; drain. Rinse under cold running water for 30 seconds to cool; drain.
6.Make lemon dressing.Place ingredients in a screw-top jar; shake well to combine. Season to taste. Makes ½ cup.
7.Transfer quinoa to a bowl; stir through parsley and 2 tablespoons of the dressing.
8.Divide quinoa mixture, lentils, vegetables, tomato and coriander among bowls; drizzle over remaining dressing. Scatter with seeds; top with fetta. Serve.
Use white or red quinoa instead of tri-coloured, if that’s what you have in your pantry.
Note
