Plant-Based
Roasted artichoke hearts, tossed with puy lentils, rocket leaves, tomatoes and a sweet chilli lime dressing. Finished with crunchy pepita seeds.
1. Set oven to 220ºC.
Place lentils in a saucepan with plenty of water. Bring to the boil and simmer for 15-20 minutes. Drain and rinse.
2. Drain and chop artichokes. Halve tomatoes. Trim and slice broccolini into thirds. Toss on a lined oven tray with 1 tbsp oil, salt and pepper. Roast for 15 minutes. Add pepita seeds to tray for last 5 minutes to toast.
3. Meanwhile, whisk together lime juice with 3 tbsp sweet chilli sauce and 1/4 cup olive oil. Season to taste with salt and pepper.
4. Dice nut cheese. Toss together with roast vegetables, lentils, rocket leaves and dressing. Season with salt and pepper to taste. Divide among bowls.
NOTES
You could also use sambal oelek and maple syrup instead of sweet chilli sauce.
2. Drain and chop artichokes. Halve tomatoes. Trim and slice broccolini into thirds. Toss on a lined oven tray with 1 tbsp oil, salt and pepper. Roast for 15 minutes. Add pepita seeds to tray for last 5 minutes to toast.
3. Meanwhile, whisk together lime juice with 3 tbsp sweet chilli sauce and 1/4 cup olive oil. Season to taste with salt and pepper.
4. Dice nut cheese. Toss together with roast vegetables, lentils, rocket leaves and dressing. Season with salt and pepper to taste. Divide among bowls.
NOTES
You could also use sambal oelek and maple syrup instead of sweet chilli sauce.
Puy lentils, 1 packet (200g)
Artichoke hearts, 1 tub
Cherry tomatoes, 1 bag (200g)
Broccolini, 2 bunches
Pepita seeds, 1/2 packet (30g) *
Lime, 1
Nut cheese, 1 block
Rocket leaves, 1 bag (200g)
FROM YOUR PANTRY
Oil (for cooking) + olive oil, salt, pepper, sweet chilli sauce
Artichoke hearts, 1 tub
Cherry tomatoes, 1 bag (200g)
Broccolini, 2 bunches
Pepita seeds, 1/2 packet (30g) *
Lime, 1
Nut cheese, 1 block
Rocket leaves, 1 bag (200g)
FROM YOUR PANTRY
Oil (for cooking) + olive oil, salt, pepper, sweet chilli sauce
