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Asian Roasted Vegetable Salad

Category: Side Dishes

Serves: 4 people

Preparing time: 00:00

Cooking time: 00:00


2 Baby Gem Lettuce, separated leaves and washed

1 small Aubergine

1 Courgette

1 Red Pepper

1 Green Pepper

1 Red Onion

3 Parsnips

200g Cooked Lentils

6 tbsp Wing Yip Sweet Chilli Sauce

6 tbsp Wing Yip Light Soy Sauce

2 tbsp Wing Yip Sesame Oil

Cooking Method

Step 1

Dice all of the vegetables into large pieces.

Step 2

Mix together the soy sauce, sweet chili sauce and the sesame oil.

Step 3

Mix together the vegetables and the marinade and place on a baking tray. Roast at 200c for 15 minutes or until all of the vegetables are cooked.

Step 4

Pull apart the leaves of the baby gem lettuces and place in a bowl with the cooked lentils.

Step 5

Once the vegetables have cooked and cooled, mix together with the lettuce and lentils. Serve immediately, or keep in an air-tight container in the fridge for up to 2 days

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