- 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.
Check out Niki's recipes.
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Check out Niki's recipes.
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