Lentil and roasted vegetable salad with feta

Ingredients

• 120 g Green or brown lentils (Dry / uncooked; Rinsed)
• 200 g Red bell pepper (Raw; Cut into 2 cm pieces)
• 200 g Courgette (zucchini) (Raw; Cut into 2 cm pieces)
• 80 g Red onion (Raw; Cut into wedges)
• 60 g Rocket (arugula) (Raw)
• 60 g Feta cheese (Ready-to-eat as sold; Crumbled; choose feta made with microbial (vegetarian) rennet)
• 20 g Pumpkin seeds (Raw; Shelled, unroasted kernels)
• 20 ml Olive oil, extra virgin (Ready-to-eat as sold)
• 20 ml Lemon juice (Raw; Freshly squeezed)
• 600 ml Water (Ready-to-eat as sold; For cooking the lentils)
• 0.5 g Black pepper, ground (Ready-to-eat as sold)

Method

1. Preheat the oven to 200 °C. Rinse the lentils. Cut the pepper and courgette into 2 cm pieces and the onion into wedges. [Temperature °C: 200]
2. Toss the vegetables with half of the olive oil on a baking tray and roast for 25 minutes, turning once. [Temperature °C: 200; Time min: 25]
3. Meanwhile, bring the lentils and water to the boil, then simmer for 20–25 minutes until tender. Drain well. [Time min: 25]
4. Whisk the remaining olive oil with the lemon juice and black pepper. Toss with the warm lentils and roasted vegetables.
5. Divide the rocket between two plates or containers, top with the lentil mixture, and finish with the feta and pumpkin seeds.