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Roast Veg, Feta & Lentil Salad With Dijon Dressing

Roast Veg, Feta & Lentil Salad With Dijon Dressing

Rating
4.5rating out of 5

(2047 reviews from our customers)

Prep Time

35 min

Cuisine

Fusion

Use within

2-3 days

Embrace the natural sweetness of roasted vegetables, tumbled with seasonal salad, filling fibre-rich lentils, salty feta and a bright Dijon dressing. Using a mix of different vegetables adds a variety of flavours, textures and nutrients. A nourishing bowl of colour! (Gluten-free, suitable for coeliacs.)

Prep Time

35 min

Cuisine

Fusion

Use within

2-3 days

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
Red-onion
2 red onions
Puy-style-lentils
75g puy-style lentils
cooked-beetrot-4
250g cooked beetroot
garlic-clove
1 garlic clove
Corn-lettuce
50g seasonal salad
Pumpkin Seeds
15g pumpkin seeds
parsley & dill mix
10g parsley & dill mix
butternut squash cubes
120g butternut squash cubes
White-wine-vinegar
1 white wine vinegar sachet (15ml)
Dijon-mustard
5.5g Dijon mustard †
Feta-cheese
100g Greek feta cheese †
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 75g puy-style lentils
  • 250g cooked beetroot
  • 1 garlic clove
  • 50g lamb's lettuce
  • 1 bag of pumpkin seeds (15g)
  • 10g parsley & dill mix
  • 120g butternut squash cubes
  • 1 white wine vinegar sachet (15ml)
  • 1 Dijon mustard pot (5.5g)<span class="strong">†</span>
  • 100g Greek feta cheese<span class="strong">†</span>
Typical Values per 100g per serving
Energy 484 kJ
116 kcal
1759 kJ
421 kcal
Fat
of which saturates
4.7 g
2.3 g
16.9 g
8.3 g
Carbohydrate
of which sugars
12.1 g
5.7 g
44.1 g
20.7 g
Fibre 1.9 g 6.8 g
Protein 6.7 g 24.5 g
Salt 0.47 g 1.72 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
75g puy-style lentils
puy-style lentils
250g cooked beetroot
cooked beetroot
1 garlic clove
garlic
50g lamb's lettuce
lamb's lettuce
1 bag of pumpkin seeds (15g)
pumpkin seeds
10g parsley & dill mix
120g butternut squash cubes
butternut squash
1 white wine vinegar sachet (15ml)
white wine vinegar
1 Dijon mustard pot (5.5g)
water, mustard seed, spirit vinegar, salt, citric acid
100g Greek feta cheese
sheep milk(>70%), goat milk(<26.46%), powdered rennet, salt, lactic culture, calcium chloride (CaCl2)
Allergens
  • Allergens highlighted by † (mustard, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Roast Veg, Feta & Lentil Salad, Dijon Dressing

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Rinse the puy-style lentils in a sieve under cold running water

Add the puy-style lentils to a pot with plenty of cold water, bring to the boil over a high heat, then reduce to medium-low and cook for 25-30 min or until tender

Once done, drain and return them to the pot 

2 Roast Veg, Feta & Lentil Salad, Dijon Dressing

While the lentils are cooking, cut the red onions into wedges

Tip: Leaving the skins on helps them cook quicker!

Drain the cooked beetroot and chop into quarters

3 Roast Veg, Feta & Lentil Salad, Dijon Dressing

Add the red onion wedges, chopped beetroot and butternut squash cubes to a baking tray with a drizzle of olive oil and a pinch of salt 

Give everything a good mix up and put the tray in the oven for 20-25 min or until tender and golden

4 Roast Veg, Feta & Lentil Salad, Dijon Dressing

While the vegetables are roasting, peel and finely chop (or grate) the garlic

Combine the chopped garlicDijon mustard and white wine vinegar with 1 tbsp [2 tbsp] olive oil, 1 tbsp [2 tbsp] cold water in a large bowl

Season with a pinch of salt and pepper – this is your Dijon dressing

5 Roast Veg, Feta & Lentil Salad, Dijon Dressing

Chop the dill and parsley finely, including the stalks 

Crumble the feta into rough pieces

 

6 Roast Veg, Feta & Lentil Salad, Dijon Dressing

Once the vegetables are roasted and tender, add the pumpkin seeds to the tray and cook for a further 2-5 min or until toasted 

Once done, remove the tray from the oven and carefully cut off the root from the onions and remove the skins

7 Roast Veg, Feta & Lentil Salad, Dijon Dressing

Add the cooked puy-style lentilsroast vegetables, seasonal salad, toasted seeds and half of the chopped herbs to the bowl of Dijon dressing 

Tumble it all together – this is your roast vegetable & lentil salad

8

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Serve the roast vegetable & lentil salad

Sprinkle over the crumbled feta

Garnish with the remaining herbs

Enjoy! 

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