Vegetarian Gluten Free
‘Pumpkin seeds and lentils are a good source of sleep and mood supporting magnesium while the beetroot, squash and green beans max the prebiotic fibre content.’- (Dr Sarah Schenker, dietitian).
- 4 people
- 4 beetroot, peeled and cut into wedges
- 1 small butternut squash, peeled and diced (or use a bag of diced butternut squash and sweet potato)
- A drizzle of olive oil
- ½ tsp cumin seeds
- ½ tsp chilli flakes
- 200 g green beans
- 200 g ready-to-eat green lentils
- Juice of half a lemon
- 100 g feta cheese
- Handful of mint leaves, torn
Preheat the oven to 200C/Gas 6.
Place the beetroot and butternut squash on a baking tray and drizzle with olive oil. Season with a pinch of salt and freshly ground black pepper and then sprinkle on the cumin seeds and chilli flakes and bake in the oven for 45 minutes.
Meanwhile, place the green beans in a pan of boiling water and cook for 5 minutes. Drain and slice diagonally in half.
Place the lentils in a large bowl and add the roasted veg and green beans.
Sprinkle on the lemon juice, crumble on the feta and scatter the mint leaves.