Equipment
- 1 Oven tray
- Baking paper
- 1 Large frypan
- 1 Large bowl
Ingredients
Roasties
- 800 g baby potatoes
- 2 carrot
- 2 zucchini
- 1 tbsp / 15 ml olive oil
Bacon
- 250 g bacon
Dressing
- 1 tbsp / 15 ml balsamic vinegar
- 1 tbsp / 15 ml olive oil
- 2 tsp wholegrain mustard
- 2 tsp / 16 g honey
Finish
- 400 g brown lentils canned
- 1 cup / 80 g baby spinach
- 100 g feta cheese
To serve
- ¼ cup / 40 g pumpkin seeds
Instructions
Before you start
- Preheat the oven to 220℃. Line an oven tray with baking paper.
Cook roasties
- Slice the unpeeled 800 g baby potatoes in half. Peel and slice 2 carrot into 1cm rounds. Slice 2 zucchini into 1 cm rounds. Toss the potato, carrot, zucchini and 1 tbsp olive oil on the prepared oven tray. Season with salt and pepper and roast on the lower oven rack for 20-22 minutes, until tender.
Cook bacon
- Heat a large frypan on medium-high heat. Separate and roughly chop 250 g bacon. Cook in the frypan for 2-3 minutes on each side or until crispy and browned.
Make dressing
- In a large bowl combine 1 tbsp balsamic vinegar, 1 tbsp olive oil, 2 tsp wholegrain mustard and 2 tsp honey.
To finish
- Drain and rinse 400 g brown lentils. When the vegetables are cooked, add them to the bowl along with the lentils and 1 cup baby spinach. Top with the bacon and crumble over 100 g feta cheese. Season with salt and pepper.
To serve
- Divide the crispy bacon, vegetable roasties and feta salad between plates and sprinkle over ¼ cup pumpkin seeds.
Nutrition
Calories: 797kcal | Carbohydrates: 69g | Protein: 43g | Fat: 40g | Saturated Fat: 13g | Cholesterol: 84mg | Sodium: 1431mg | Potassium: 2150mg | Fiber: 16g | Sugar: 11g | Calcium: 236mg | Iron: 8mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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