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Lentil & roasted vegetable salad
30 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 425
  • Fat about 26g
  • Carbohydrates about 30g
  • Protein about 13g
This is needed
This is needed for 2 person
Pepper & tomato sauce
  • 145 g roasted peppers in oil, drained, 1.5 tbsp oil retained
  • 30 g almonds
  • 40 g dried tomatoes in oil (e.g. Pomodori perino della puglia), drained
  • 0.25 tsp cayenne pepper
  • 1 tbsp sherry vinegar
  • 0.25 tsp smoked paprika
  • 0.25 tsp salt
Roasted vegetables
  • 1 raw beetroots, sliced
  • 200 g carrots, cut into sticks
  • 1.5 tbsp olive oil
  • 0.75 tsp salt
Lentil salad
  • 100 g lentils, cooked
  • a little oil
  • 10 g chorizo, thinly sliced
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And that's how it's done
And that's how it's done
Pepper & tomato sauce
Place the peppers and the retained oil in a blending cup along with the remaining ingredients, blend until smooth.
Roasted vegetables
Mix the beetroot, carrots, oil and salt in a bowl, spread onto a baking tray lined with baking paper.
To roast
Approx. 35 mins. in the centre of an oven preheated to 200°C.
Lentil salad
Mix the lentils with 3 tbsp of the pepper & tomato sauce, transfer to a container ready for a take-away lunch. Add the roasted vegetables. Heat a dash of oil in a frying pan. Gently fry the chorizo until crispy, drain, spread on top of the roasted vegetables.