Roasted veg with lentils & goats' cheese
Serves: 4-6
Prep time: 10 minsTotal time: 
Recipe photograph by Yuki Sugiura
Roasted veg with lentils & goats' cheese
Serves: 4-6
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
482Kcal
Fat
36gr
Saturates
10gr
Carbs
25gr
Sugars
14gr
Fibre
8gr
Protein
16gr
Salt
1gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 100g walnut pieces
- 2 red onions
- 1 large butternut squash, peeled and deseeded, or 3 x 320g packs prepared butternut squash
- 1 medium aubergine
- 2 lemons
- 2 red chillies
- 6 tbsp olive oil
- 2 tbsp pomegranate molasses
- 2 garlic cloves, crushed
- 1 x 250g pouch cooked Puy lentils
- a generous handful of pitted green olives, thickly sliced
- 2 tbsp chopped mint
- 3 tbsp chopped dill
- 2 tbsp chopped flat-leaf parsley
- 2 x 120g goats’ cheese logs, sliced
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. Scatter the walnuts in a large shallow baking tray or dish, toast in the oven for 4-5 minutes, stirring halfway, then tip into a bowl and leave to cool.
- Meanwhile, peel and halve the onions and slice each half into four through the root. Chop the butternut squash and aubergine into small chunks. Trim and slice one of the lemons and halve each slice into half moons. Halve the chillies lengthways.
- Put all the vegetables, lemon and chilli halves into a large baking tray or dish, drizzle with two tablespoons of the oil and roast in the hot oven for 25-30 minutes until tender and tinged golden. Then preheat the grill.
- In a small bowl, make the dressing by whisking together the juice of the second lemon, the pomegranate molasses, garlic, the remaining olive oil and some seasoning.
- Toss the cooked vegetables with the lentils, the dressing, the olives, the walnuts and the herbs. Top with the goats' cheese, return to the grill briefly to melt. Serve warm.
