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Harissa Roasted Vegetable Salad with Nut Cheese

This warming, comforting salad is delicious served hot or cold. Use a pouch of ready-cooked lentils will save you time too.

Preparation time: 15 minutes
Cooking time: 40 minutes
Serves 4

Ingredients
1 medium sweet potato (250g), peeled and cut into 1cm chunks
1 red pepper, cut into large chunks
500g celeriac, cut into 1cm chunks
1 medium carrot, thickly sliced
1 red onion, cut into wedges
1 tbsp olive oil
1 tbsp balsamic vinegar
400g cooked puy lentils, drained
200g bag of mixed salad leaves
60g Vegan Nut Cheese (see page XX)
Sea salt and black pepper
Handful of chopped fresh parsley, to serve

For the harissa dressing
2 tsp harissa paste
1 tsp ground cumin
Juice of 1 lemon
2 tsp xylitol
2 tsp olive oil
Sea salt and black pepper

Method

Preheat the oven to 200°C/fan 180°C/gas mark 6.

Arrange the vegetables and onion on a baking tray and drizzle with the oil and vinegar. Season with salt and pepper and roast in the oven for 40 minutes until tender and lightly golden. Ten minutes before the end of the cooking time add the lentils and toss through the vegetables.

Whisk together all the dressing ingredients, adding a splash of water if needed to combine.

Place the salad greens on a platter and top with the roasted vegetables and lentils. Add dollops of the cheese on top. Pour the dressing over the top and scatter with parsley to serve.

Per serving: 319 kcal; 14.1g protein; 11.2g fat; 1.7g saturated fat; 40g carbohydrates; 11.6g sugars

Recipe Extract from Go Lean Vegan by Christine Bailey, published by Yellow Kite, £9.99