I love this dish for making me feel like I’m getting a nutrient boost. It’s warming and comforting and ridiculously easy to make. The only problem is there’s never enough! If you want a veggie version, just leave out the bacon.
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| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings |
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Ingredients
- 2 red onions peeled
- 1 red pepper de-seeded
- 2 courgettes
- 1/2 butternut squash peeled and de-seeded
- 2 sweet potatoes peeled
- 8 Tomatoes
- 300 g mushrooms
- 1 tsp ground black pepper
- 1 tsp smoked paprika
- 1 sprig of rosemary needles only
- 2 tbsp oil (rapeseed sunflower or coconut)
- 2 bacon rashers optional
- 410 g tin of green lentils drained and rinsed
- 250 g halloumi cut into 2cm cubes
- For the dressing:
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 3 tbsp olive oil
- 1 garlic clove peeled and crushed
- 1/2 tsp salt
- 1/2 tsp ground black pepper
Ingredients
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Instructions
- Preheat the oven to 180oC.
- Cut all the vegetables into about 2cm cubes and add to a large roasting tin.
- Season with pepper, paprika, rosemary and the oil and roast for 20-25 minutes until soft and golden.
- Meanwhile, grill the bacon (if using) until crispy and chop it into 2cm pieces.
- Once the vegetables are cooked, stir through the bacon and lentils and place the the cubes of halloumi on top and return it all to the oven for about 10 minutes.
- Make the dressing by shaking all the ingredients together in a jar.
- Remove the tin from the oven, tip into a serving dish and eat hot or cold drizzled with the dressing.
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