Roasted Vegetable Salad with Lentils and Balkan Cheese

Name: Roasted Vegetable Salad with Lentils and Balkan Cheese
Cook time: 40 min
Yield: 4 meals
Ingredients: sweet potato; carrot; garlic clove; salt; black pepper; dried thyme; white vinegar; oil; lentil; pinch salt; pinch black pepper; Balkan cheese; rocket; honey-mustard dressing

The vegetables roast in the oven to become deliciously flavorful, and the dish is finished with Balkan cheese. While this meal requires some prep, the oven does the rest, making it effortless.

40 min

Roasted Vegetables:: 2 pkgsweet potato; 4 carrot; 3 garlic clove; 1.5 tspsalt; 0.5 tspblack pepper; 1 pkgdried thyme; 1 pkgwhite vinegar; 2 tbspoil; 1 pkglentil; 0.5 tbspoil; pinch salt; pinch black pepper; 2 pkgBalkan cheese
Arugula Salad:: 1 pkgrocket; 1 pkghoney-mustard dressing

1
Preheat the oven to 225 °C and line a baking dish with baking paper.
2
Thoroughly wash the sweet potatoes and cut them into pieces. Wash the carrots and slice them. Peel the garlic and finely chop it. Place everything in the baking dish, season with salt, black pepper, dried thyme, white wine vinegar, and oil, and mix well. Roast in the oven for about 15 minutes.
3
Rinse the lentils under cold water in a sieve and let them drain well. Then place them in a bowl and season with half a tablespoon of oil, salt, and black pepper.
4
Rinse the arugula under cold water in a sieve and let it drain well. Mix it in a bowl with the prepared dressing.
5
After 15 minutes of roasting the vegetables, add the lentils to the baking dish and roast for another 10–15 minutes.
6
Serve the roasted vegetables with lentils on plates, add the arugula salad, and sprinkle with Balkan cheese. Enjoy.