Roasted Vegetable and Feta Medley with Walnuts
Nutrition per serving
Calories | 552 kcal |
Protein | 23.4 g |
Carbs | 52 g |
Fats | 29.8 g |
Saturated Fat | 12.2 g |
Monounsaturated Fat | 9.2 g |
Polyunsaturated Fat | 6.7 g |
Sugars | 14.1 g |
Fiber | 13.6 g |
Sodium | 685 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 (390F)
1. Heat the oven to 200 C (390F)
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.
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.