Ingredientssalad-roast-veg

  • 2 carrots chopped
  • 1 eggplant chopped
  • 1 zucchini chopped
  • 1 red onion chopped
  • 3 tsp paprika
  • 2 tsp turmeric
  • 2 tsp cumin
  • crack of salt & pepper
  • 4 tbsp olive oil
  • 1 bunch kale chopped
  • 1/4 cup dried apricots chopped
  • 400g can lentils
  • 1 bunch continental parsley chopped
  • 1/4 cup pickled ginger
  • juice of 1 lime

Directions

  1. Preheat oven to 200 deg and line baking trays with baking paper
  2. In a bowl, add carrots, eggplant, zucchini, onion, paprika, turmeric, cumin, oil, salt & pepper
  3. Mix until vegetables are coated and place on baking trays
  4. Cook for approx 40 mins or until browned
  5. Add kale and apricots for the last 5-10 minutes
  6. While veggies are cooking add lentils, parsley and ginger to a salad bowl
  7. When veggies are cooked, add to salad and top with lime juice