Serves 4
Prep time: 20 minutes
Cook time: 45 minutes

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

Niki Webster

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...

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

For the roasted veg, pre-heat your oven to 180c.
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.
To make the dill sauce, add all the ingredients to a jar and stir to combine.
To serve, add the cooked puy lentils to the roast veg and toss to combine.
To make the lassi, add all the ingredients to a food processor or blender and blitz to combine.

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