Roast Vegetable and Feta Salad

A warm roasted vegetable salad that's filling enough to eat on its own, but just as good as a side. Lentils, bulgur, feta, plus whatever vegetables you have on hand - this one's made for using up whatever's in your fridge. Great for your gut too, with plenty of plants and a good hit of fibre!

You'll Need:

2 cups vegetables of your choice, roughly chopped  (I've used kumara/sweet potato and cauliflower)

1 cup cooked bulgur (½ cup uncooked)

1 cup cooked lentils, rinsed and drained

¼ cup feta, in cubes

1 tablespoon olive oil

¼ teaspoon cumin

¼ teaspoon coriander

¼ teaspoon cinnamon

Salt

2 tablespoons chopped nuts/seeds

Method:

Preheat oven to 200°C.

In a large bowl, mix together vegetables, olive oil, cumin, coriander and salt.

Arrange vegetables on a baking tray or oven dish and roast for around 20 minutes, until soft.

Rinse bulgur, place in a heatproof bowl, and cover with boiling water. Leave to allow water to absorb and bulgur to soften.

Arrange bulgur in the bottom of your serving bowl, then top with roast vegetables, lentils, and feta.

Sprinkle over nuts and seeds before serving.

Makes 2 serves (or 4 serves as a side)