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Roasted Vegetable and Feta Medley

Roasted Vegetable and Feta Medley

Roasted Vegetable and Feta Medley

with Walnuts

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OK we admit, ‘medley’ is a bit of an old-fashioned word, but we weren’t quite sure how else to describe this little marriage of deliciousness. The idea was to create something that you could knock up with minimum effort that combined both sweet and earthy flavours. The result was such a corker we’ve seen it in at least 5 lunch boxes at the Fresh Farm since!

Tags:

Healthy

•Veggie

Allergens:

Milk

•Nuts

•Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active

DifficultyEasy

Ingredients

serving amount

1

Feta Cheese

(Contains: Milk)

1

Sweet Potato

1

Yellow Pepper

1

Green Pepper

1

Red Pepper

½

Red Chilli

1

Organic Lentils

1

Red Onion

3

Walnuts

(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)

1

Red Wine Vinegar

(Contains: Sulphites)

Not included in your delivery

Salt

Pepper

Olive Oil

Nutritional information

/ per serving

Energy (kcal)500 kcal

Energy (kJ)2092 kJ

Fat18 g

of which saturates5 g

Carbohydrate60 g

Protein23 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Knife

•Baking Tray

•Grill Pan

Instructions

Cut the veggies

1

Heat your oven to 200 degrees. Scrub your sweet potato but leave the nutritious skin on and chop into rough 2cm cubes. Cut the core out of the peppers and cut the flesh into 2cm cubes. Peel the red onion and chop into 2cm cubes. Slice the chilli in half lengthways and finely chop as much as you dare.

Bake veggies

2

Toss all the vegetables and the chilli in 1 tbsp of olive oil and ½ tsp of salt and pepper. Lay out on a tray and cook on the top shelf for 20-25 mins.

Fry the walnuts

3

Toast off the walnuts in a dry frying pan. Watch your nuts like a hawk as they can burn easily.

Add the red wine vinegar to the roasting tray

4

Drain and rinse the lentils thoroughly. Toss the lentils together with the cooked vegetables and ¼ tsp of salt and some pepper. Put back in the oven for a couple of mins for the lentils to warm through. When done add the red wine vinegar to the roasting tray.

5

Crumble the feta into the medley along with the walnuts and stir through carefully.

6

Divide your medley between your plates and tuck in.

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