Roasted Vegetable and Feta Medley with Walnuts

Nutrition per serving

Calories781 kcal
Protein33.7 g
Carbs74.8 g
Fats41.3 g
Saturated Fat17.2 g
Monounsaturated Fat11.3 g
Polyunsaturated Fat10.5 g
Sugars18.7 g
Fiber19.4 g
Sodium993 mg

Ingredients

Feta Cheese
Sweet Potato
Yellow Bell Pepper (capsicum)
Green Bell Pepper (capsicum)
Red Chilli Pepper
Red Onion
Walnuts
Red Wine Vinegar
Olive Oil
Canned Lentils
Preparations
1. Heat the oven to 200 C (390 F)

2. Wash the sweet potato skin and chop into 2 cm squares.

3. Remove the core/chop the pepper into 2 cm squares.

4. Peel/chop the onion into 2cm squares.

5. Finely chop a quarter of a chili.

6. Drain/rinse the lentils in a sieve.

Cooking Instructions
1. Place the vegetables, chili into a bowl with ½ a tbsp of olive oil and a pinch of salt and pepper. Mix to coat and evenly layer onto a baking tray. Cook near the top of the oven for 15-20 minutes until tender.

2. Place the walnuts in a drying frying pan over medium-high heat. Stir frequently every 15 seconds until tender.

3. Scatter the lentils over the vegetables and cook in the oven for a few minutes. Remove from the oven and drizzle over the red wine vinegar.

4. Crumble over the feta and sprinkle over the walnuts, then gently stir to combine.