Perfect for meat-free Mondays, this high-fibre, vegetable-rich meal is satisfying and tasty.
Accredited Practising Dietitian and Nutritionist
4 servings • 20 minutes
2 Capsicums (sliced)
1 Red Onion (coarsely chopped)
2 Zucchini (sliced into rounds)
2 cups Portobello Mushroom (sliced)
1 tbsp Extra Virgin Olive Oil
Salt & Black Pepper (to taste)
1/4 cup Cashews
1 Lemon (juiced)
1 tbsp Soy Sauce (or Tamari)
1 cup Parsley (leaves picked and chopped)
2 tbsp Water
1 tbsp Red Wine Vinegar
8 cups Mixed Greens
2 cups Lentils (cooked, drained and rinsed)
1/2 cup Feta Cheese (crumbled)
Preheat grill to medium-high.
Add capsicum, onion, zucchini and mushrooms to a large bowl. Toss with extra virgin olive oil then season with salt and black pepper to taste.
Transfer to an oiled baking tray and place under the grill. Turn vegetables occasionally for 10 to 15 minutes or until veggies are slightly charred.
Meanwhile, prepare the green cashew dressing by combining cashews, lemon juice, soy sauce, parsley and water in a blender or food processor. Blend very well until smooth. Set aside.
Remove veggies from the grill and toss in red wine vinegar.
Place mixed greens in a large salad bowl. Spread the lentils and grilled veggies over top. Drizzle with desired amount of green cashew dressing and top with crumbled feta. Toss well before serving. Enjoy!
No lentils: Use chickpeas or black beans instead.
Vegan: Omit the cheese and top with toasted cashews instead.
Leftovers: Store in the fridge up to 3 days. Repurpose into grilled veggie wraps with hummus.
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Sanchia is an Accredited Practising Dietitian and Nutritionist based on the Gold Coast. Sanchia has more than 10 years of experience working as a dietitian, with much of her experience in diabetes, weight management and behaviour change. She has also worked in private practice and in corporate health, working one-on-one with individuals and delivering group education.