Potato and Greens Salad and Lentil and Roast Vegetable Salad
Its Foodies Monday!
Here are the recipes from today's offerings.
Potato and Greens Salad
250g sliced green beans
1 bunch asparagus
2 handfuls of spinach leaves
1 teaspoon dried basil
1 lemon juiced
In boiling salted water add potatoes and green beans and cook for approx 20 mins until tender.
In the last 5 minutes add in the asparagus,
Strain vegetables from water and toss into large bowl.
Toss in spinach leaves.
Mix the basil and lemon juice together and dress salad.
Lentil and Roast Vegetable Salad
2 red capsicums sliced
2 zucchini sliced
3 tomatoes sliced
1 onion sliced
3 tablespoons dill chopped
1 tablespoon apple cider vinegar
Preheat oven at 200 degrees Celsius.
Bake capsicums, zucchini, tomatoes and onion for approx 30 mins.
With the lentils using canned lentils is fine, I didn't have any canned lentils on hand so had to cook my lentils, which is pretty easy, boil lentils for approx 30 minutes until lentils are tender and drain.
In a large bowl mix the roast vegetables and lentils together and dress with apple cider vinegar and chopped dill