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Roasted Veggie Salad with Spiced Lentils and Mixed Seeds

Yields5 Servings

Mixed Vegetables

 1 cup Raw beetroot cubes
 1 cup Parsnip cubes
 1 cup Zucchini, cut into chunks
 1 cup Carrots, cut into chunks
 2 tbsp Olive Oil
 Salt and pepper
 1 cup Cooked brown lentils
 2 tbsp Pumpkin seeds
 2 tbsp Sunflower Seeds
 1 tbsp Sesame Seeds
 ⅓ cup Fresh parsley, chopped
 Juice of 1 lemon
1

Preheat the oven to 400 degrees Fahrenheit and line a baking tray with baking paper

2

Place the beetroot, parsnip, zucchini and carrots onto the baking tray and drizzle the olive oil, salt and pepper over the top and ensure the veggies are all coated

3

Bake the veggies in the preheated oven for about 30 minutes or until soft and beginning to turn golden

4

Transfer the cooked veggies into a large bowl and add the lentils, seeds, parsley and lemon, toss to combine

5

Serve warm

Nutrition Facts

5 servings

Serving size

Amount per serving
Calories195
% Daily Value *
Total Fat 10.5g14%
Total Carbohydrate 20g8%
Protein 8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.