Lunch is one of those meals I often overlook. Either I’ll grab some fruit or I’ll forget to eat all together. My appetite isn’t very big in the middle of the day and I’ve never been a sandwich kind of girl so making the effort to rustle something up is a deterrent. But lately I’ve noticed my energy levels slump by 3pm if I haven’t eaten a proper lunch and I’ll need to pick at nuts or fruit to keep me going until dinner. This salad is really delicious and you can make a batch of roasted veg to use throughout the week, both for this recipe, and as a side for simple suppers.
To make, prepare some veg – I love beets, carrots, sweet potato, squash, leeks, red onion. Coat in olive oil and chopped fresh herbs and a splash of balsamic and roast in the oven at 160 for 45 minutes until tender and caramelised around the edges.
Toss a portion of the veggies in a bowl with some rocket, fresh chopped mint and chives, and a couple of tablespoons of cooked puy lentils. Crumble over some feta and dress with a vinaigrette before serving.