Healthy Salads and Salad Recipe

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Roasted Bell Pepper & Aubergine Salad


1 Tin cooked brown lentils
200g Aubergine (eggplant)
200g Butternut
50g Green Bell Pepper
50g Yellow Bell Pepper
50g Red Bell Pepper
100g Onion
30ml Olive Oil
Salt & Pepper to taste


Step 01

Slice into quarters – Aubergine – Green, Red and Yellow Bell Peppers and the Onion

Step 02

Butternut cut into fingers

Step 03

Put the veggies into a baking tray and toss the veggies with the olive oil and roast in a hot oven for 30 minutes

Step 04

After 15min of cooking time lift and turn vegetables. Continue roasting

Step 05

Additionally blend together or put into a jar and shake – 1 crushed clove of garlic – 20ml Olive Oil
15ml Balsamic – 10ml lemon juice – 15m brown sugar or sweetener of choice
15ml Chopped Parsley – set aside

Step 06

Cool roasted veggies for 15 minutes – Combine lentils with the roasted vegetables
Toss lightly with the dressing & serve