This multi-colored salad is a light but surprisingly filling meal when you mix in together the roasted vegetables.
Lemon zest, garlic sauce and mint served over the top of beautifully roasted vegetables make this vegetarian salad a tangy treat.
An added bonus to this light-hearty meal is the lentils in this recipe contribute to the protein portion of this dish.
PREPARATION 25 minutes COOK 30 minutes SERVES 4
This recipe was adapted from the cookbook “The CSIRO total wellbeing diet recipes on a budget“. You can find many more healthy and nutritious recipes in this successful cookbook below:
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