Roasted Vegetable Salad

Ingredients 

  • ½ cup tricolour quinoa

  • ½ cup black beluga lentils 

  • 2 teaspoons apple cider vinegar, for soaking 

  • 2 cups of Japanese pumpkin, peeled and chopped

  • ½ red capsicum, pitted and diced

  • 1 medium beetroot, peeled and diced

  • 1 carrot, peeled and diced

  • 1 zucchini, diced

  • 2 tablespoons extra-virgin olive oil

  • Sea salt to taste

  • 4 cups mixed salad greens - try baby spinach, rocket & beet greens

  • ½ cup parsley, chopped

  • ½ cup coriander, chopped

  • ⅓ cup of pine nuts, toasted

  • Probiotic Salad Dressing

  • 100g Nut Cheese

Method

Tip the quinoa and lentils into separate cooking pots. Rinse well, and cover them with water for soaking. Add 1 teaspoon of apple cider vinegar to each pot and soak for 2-4 hours or overnight. Before cooking, discard the soaking water and rinse the quinoa and lentils well, keeping them in separate pots.

Cover each with 1 cup of water. Bring to the boil, then cook the quinoa for 15 minutes and the lentils for 20-25 minutes, until all the water is absorbed. Cover both pots with lids. Switch off the heat, and set aside whilst preparing the remaining salad ingredients.

Preheat the oven to 180℃.

Arrange the pumpkin, capsicum, beetroot, carrot and zucchini on a baking tray in a single layer. Cover with extra-virgin olive oil, season with salt and gently toss to coat. Space well on the baking tray, and put in the oven for 40 minutes. 

Once baked, put the roasted vegetables, quinoa and lentils into a large salad bowl. Add the salad greens, fresh parsley, coriander and pine nuts. Drizzle with Probiotic Salad Dressing and toss gently. Serve with dollops of Nut Cheese.

Enjoy!