Meat Free Monday One day a week can make a world of difference

Kale, Lentils and Roasted Vegetable Salad

Quinola
  • Serves: 2-4
  • Preparation: 10
  • Cooking: 40
  • Ready: 50

Bursting with colour and packed full of protein, this summer salad is a great go to dish to get your 5 A Day fix.

Ingredients

  • 16 (about 350 g) dutch carrots, trimmed, peeled, halved lengthwise
  • 300 g cauliflower florets
  • 300 g baby beetroot, trimmed, peeled,halved (or quartered, if large)
  • 2 red onions, peeled, cut into thin wedges
  • 250 g cooked Champagne region green lentils (e.g. ‘Quinola Champagne Region Green Lentils’)
  • 150 g kale, trimmed, leaves shredded
  • 2 tablespoons pine nuts, lightly toasted
  • 1 tablespoon olive oil
  • 1 tablespoon white balsamic vinegar
  • 1½ tablespoons orange juice
  • salt and pepper, to taste

Method

Preheat the oven to 200°C/400°F/gas mark 6 (or fan oven 180°C/350°F/gas mark 4). Line a large baking tray with baking paper.

Place the carrots, beetroot, cauliflower on the prepared tray, spray or drizzle with olive oil. Roast for 35-40 minutes or until the vegetables are golden and tender. Add the kale for the last 5 minutes so just wilted.

Cook the lentils according to the pack instructions. Transfer into a large bowl. Add the roasted vegetables and pine nuts. Whisk the oil, vinegar and orange juice together in a small bowl. Add to the lentils and stir until well combined.

Season to taste with sea salt and freshly ground black pepper.

Additonal notes

Recipe courtesy of Quinola

Impact calculator

See the difference you can make

Calculate how you can have a positive impact by eating less meat and dairy ...
Participating people
Meat free days a week
For how long (years)?
Press enter or esc to cancel