Quinoa, Roasted Vegetable & Puy Lentil Salad

Quinoa, Roasted Vegetable and Puy Lentil Salad served in a white bowl, with sprinkled parsley and squeezed lemon wedges to the side
  • 6 servings
  • 40 Minutes to prepare
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  • 1 red pepper
  • 1 yellow pepper
  • 2 courgettes
  • 500g butternut squash
  • 2tbsp rapeseed oil
  • 250g ready to eat puy lentils
  • 150g pre-cooked quinoa
  • 60g toasted mixed seeds
  • 1 large handful fresh flat leaf parsley, chopped
  • 1 lemon, juice only
  • 2tbsp extra virgin olive oil
  • 1tsp Dijon mustard


1. Preheat the oven to 200C / 180C fan / gas mark 6. Chop the vegetables  into large chunks and place in a large roasting tin. Drizzle over the rapeseed oil and mix. Roast for 20 – 25 minutes until tender and golden.

2. Place into a large bowl and mix with the Puy lentils, pre-cooked quinoa, parsley and and toasted mixed seeds. Season well.

3. For the dressing, mix together the lemon, olive oil and mustard. Pour over the salad and serve.