Roast vegetable salad

CPC RPA Health for Life Program: Recipes for longevity and healthy living | Roast vegetable salad
Quick, fresh, nutritious, and good for an on-the-go busy lifestyle. Include our Roast vegetable salad in your weekly breakfast repertoire.
Serves 4 | Vegetarian
Ingredients
-100g French puy green lentils ( variety matters here )
- 100g farro
- 2 tbsp EVO (extra virgin olive oil)
- 2 tbsp picked thyme leaves
- 2 cloves garlic
- 1 bunch Tuscan kale or kale
- 1 large carrot
- 10 large Brussels sprouts
- 1 large Spanish onion
- 2 medium red capsicums
- ¼ butternut pumpkin
- 2.5 tbsp balsamic vinegar
- Salt and pepper to taste
For the spice mix
- ½ tsp dried rosemary
- ¼ tsp chipotle powder
- ½ tsp coriander powder
- ¼ tsp cumin
- ½ tsp smoked paprika
For the garnish
- ½ bunch parsley
- ½ bunch basil
- 60g feta cheese
- 60g roasted cashews
Method
- Cook lentils and farro in plenty of salted boiling water for 25 min, strain well and set aside
- Chop vegetables except the pumpkin in 2.5cm pieces and dress with salt, pepper and 1 tbsp of extra virgin olive oil
- Place the vegetables on a lined baking sheet and cook in a pre-heated 240 deg oven for 15 mins
- In the meantime, chop thyme leaves and garlic finely and cut the pumpkin in 2.5cm pieces Dress the pumpkin with salt, pepper and ½ tbsp of extra virgin olive oil
- After 15 min of the vegetables cooking add the pumpkin, spices, garlic and thyme to the tray and mix well to coat all the vegetables evenly
- Bake for a further 10 min or until all the vegetables are cooked through
- Wash the kale, separate the leaves from the stem and finely chop. Discard the stems or use for stock
- Place the kale, salt to taste and remaining extra virgin olive oil in a large bowl and work with your fingers to soften slightly
- Add cooled vegetables, lentils, farro and balsamic vinegar, mix delicately and taste for seasoning and balance
- Plate the salad between 4 plates, top with torn parsley and basil
- Finish each dish with crumbled feta and crushed cashews
For nutritional information and more insight into this recipe read our Blog for Life: The Health benefits of reducing meat-based meals www.sydney.edu.au/charles-per...
The CPC RPA Health for Life Program is a partnership between University of Sydney Charles Perkins Centre and Sydney Local Health District. Recipes for longevity and healthy living offers a collection of nutritious, tasty and healthful recipes developed by program lead Professor Luigi Fontana and chef Marzio Lanzini. Learn more: www.sydney.edu.au/charles-per...
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