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Roast Veggie & Lentil Salad | Veganuary Week 1

Roast Veggie & Lentil Salad | Veganuary Week 1
Roast Veggie & Lentil Salad | Veganuary Week 1

This is our really easy vegan salad packed with roast vegetables. If you've been doing our meal plan you should have left over roast veggies from the creamy korma to make this tasty pomegranate salad. This roast veggie salad will have you feeling full & amazing. 😊 A super tasty and healthy plant based lunch idea!

💚As so many of you downloaded and loved our original veganuary meal plan, we decided to give it an update and rename it the Daily Dozen meal plan. If you haven't already downloaded the meal plan then grab it inside our new platform BOSH+ completely free! -https://www.boshplus.com/offer... 💚

Ingredients
Method

Ingredients

  • 150g pumpkin or butternut squash
  • 150g carrot
  • 150g parsnip
  • 150g beetroot
  • 2 tbsp olive oil
  • ½ tsp of cayenne
  • 250g canned green lentils
  • 200g watercress
  • 50g pomegranate seeds
  • 50g toasted walnuts, toasted
  • 30g fresh parsley

For the dressing

  • 3 tbsp of olive oil
  • 1 tsp of Dijon mustard
  • Juice of half a lemon
  • 1 tsp of pomegranate molasses

Method

  1. 1.

    You will need...

    Preheat oven to 180*C | Parchment lined baking tray| Chopping board | Knives

  2. 2.

    Halve, peel and remove the seeds from the squash | peel the all the vegetables and chop in to even size 1cm cubes.

  3. 3.

    Toss with the olive oil, chilli powder and salt. Roast for 30 minutes until tender | Whilst cooking combine all the ingredients for the dressing and set aside.

  4. 4.

    Once cooked, remove the vegetables from the oven and toss with the green lentils and the remaining ingredients

  5. 5.

    Before serving toss with the dressing and eat immediately, season to taste.