Roast veg, caramelised onion and lentil salad with dill yogurt, served with a mango and raspberry lassi

There’s nothing quite like a roasted veg salad, especially when it’s finished off with a creamy dill dressing and accompanied by a fruity mango and raspberry lassi...

  • Serves 4
  • Prep Time 20 Minutes
  • Cook Time 45 Minutes
  • Author Niki Webster

Ingredients

  • 1 kilo new potatoes
  • 3 red onions, sliced
  • 2 yellow peppers, sliced
  • 3 portobello mushrooms, sliced
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 230g cooked green or puy lentils
FOR THE DILL SAUCE
  • Juice of 1/2 lemon
  • 1 tbsp extra virgin olive oil
  • 4 tbsp vegan natural yogurt
  • 1/2 tsp sea salt
  • Black pepper
  • 10g dill, chopped
TOPPINGS
  • Toasted seeds
  • Fresh dill
  • Fresh mint
For the mango and raspberry lassi
  • 1 large ripe mango
  • 150g raspberries
  • 4 tbsp yogurt
  • 1 tbsp maple syrup
  • 250ml plant-based milk
  • Juice of 1/2 lime

Method

  1. For the roasted veg, pre-heat your oven to 180c.
  2. Add the potatoes, onions, peppers and mushrooms to a large pan and toss in olive oil, salt and pepper. Bake for 45mins-1hr, turning occasionally. Set aside.
  3. To make the dill sauce, add all the ingredients to a jar and stir to combine.
  4. To serve, add the cooked puy lentils to the roast veg and toss to combine.
  5. To make the lassi, add all the ingredients to a food processor or blender and blitz to combine.