Moroccan inspired Roast vegetable and super seed salad with sprouted lentils
Moroccan inspired Roast vegetable and super seed salad with sprouted lentils
Prep Time:
Cook Time
4Carrotssliced into large shards/wedges
2Sweet Potatoessliced into wedges
1MediumButternut Squashpeeled and sliced into large chunks
3Red Onionsskin on and root head on sliced into quarters (for decorative appeal)
1Lemonsliced into wedges
1 pinchSalt
1pinch Peppers
For the Roast Veg
  1. Pre heat your oven to 200 C/ 375 F
  2. Grab a large roasting tin toss all the ingredients together finish with a good drizzle of honey
  3. Place into the hot oven and roast until golden brown and soft to the touch around 30 to 45 minutes. Once cooled remove the cinnamon star anise and lemon wedges from your mix.
For the Spiced seeds
  1. Start by toasting the whole cumin seeds, whole coriander seeds and chilli flakes in a hot dry pan for about a minute or two keep stirring continuously and add the salad super seeds until warmed through and finish with the ground cumin and sea salt. Set aside to cool or serve warm
  1. Grab a bowl and mix the spiced seeds into the roasted vegetables. (save a few to sprinkle on top for decoration)
  2. Place the roasted vegetable mix on top of green baby leaves.
  3. Sprinkle with lots of sprouted lentils, a drizzle of olive oil and a good squeeze of fresh lemon juice.
  4. Enjoy 🙂
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