Made with AI
Lentil Tabbouleh with Roasted Vegetables
Ingredients
- green lentils, cooked160 g
- zucchini, diced and roasted200 g
- cherry tomatoes, diced200 g
- fresh parsley, finely chopped60 g
- fresh mint, finely chopped30 g
- red onion, finely diced60 g
- extra virgin olive oil40 ml
- fresh lemon juice40 ml
- salt1 tsp
- black pepper0,5 tsp
Instructions
- 1
Preheat your oven to 200°C (390°F). Spread the diced zucchini on a baking tray, drizzle with a little olive oil, and roast for 20-25 minutes until golden and tender. Allow to cool.
- 2
In a large mixing bowl, combine the cooked green lentils, roasted zucchini, diced cherry tomatoes, chopped parsley, chopped mint, and finely diced red onion.
- 3
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, salt, and black pepper to make the dressing.
- 4
Pour the dressing over the lentil and vegetable mixture. Toss gently to combine all ingredients evenly.
- 5
Taste and adjust seasoning if needed. Let the tabbouleh sit for at least 15 minutes before serving to allow the flavors to meld.
- 6
Serve chilled or at room temperature as a refreshing salad or side dish.
