Roasted Veg, Lentil and Feta Lunch Bowl

This is a really good make ahead lunch that feels hearty and grounding but still balanced. The roasted veg adds warmth and flavour, the lentils bring protein and fibre, and the feta pulls it all together. It’s great warm or cold. Swap the feta for goats cheese or halloumi if you prefer.

Ingredients (serves 2–3)

• 2 cups mixed veg, chopped (sweet potato, courgette, peppers, red onion)

• 1½ tbsp olive oil

• 1 tsp smoked paprika or cumin

• Salt and pepper

• 1 can green or puy lentils, drained

• 75 g feta, crumbled

• Handful spinach or rocket

  
  

Simple dressing

• 1 tbsp olive oil

• 1 tsp lemon juice

• Pinch of salt

Method

1. Heat the oven to 200°C.

   
   

2. Add the veg to a baking tray, drizzle with olive oil, sprinkle over spices, salt and pepper, and toss to coat.

   
   

3. Roast for 25 to 30 minutes, until soft and lightly caramelised.

   
   

4. Add the lentils to a large bowl. Stir through the roasted veg while still warm.

   
   

5. Add the spinach so it just wilts slightly.

   
   

6. Drizzle with dressing, then crumble over the feta and gently mix.