Chilli Roasted Vegetable and Lentil Salad with Coriander Yoghurt Dressing. Vegan, GF & Healthy!


Chilli roasted vegetables, soft peppery puy lentils and the most delicious fragrant coriander yoghurt dressing. This simple yet versatile salad is ideal whether you want to make lunch boxes or cook to impress! Vegan, GF, paleo & healthy.

Course Main Course, Salad, Side Dish
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2 people


  • 2 small sweet potatoes peeled & cut into 1 inch cubes
  • 100 g (1/2 pack) chestnut mushrooms quartered
  • 10 cherry / plum tomatoes
  • 1 yellow pepper sliced into 1/2 inch strips
  • 1/2 head broccoli cut into florets
  • 1/2 tbsp olive oil
  • 1 tsp chilli flakes
  • Sea salt & freshly ground black pepper
  • 100 g (1/2 cup) dry puy lentils / lentilles vertes

For the Dressing

  • 15 g (1/2 bunch) fresh coriander
  • 2 tbsp natural yoghurt
  • 1 clove garlic peeled
  • Juice of 1/2 a lemon
  • Pinch of sea salt

To serve

  • 60 g (1 bag) wild rocket
  • 15 g (1/2 bunch) corriander leaves only
  • 1 red chilli thinly sliced


  1. Preheat the oven to 170°c fan/190°c/375°f.

  2. Line a baking tray with parchment paper and spread over the sweet potato. Roast for 10 minutes.

  3. Remove the tray from the oven and add the mushrooms, tomatoes, pepper and broccoli to the sweet potato. Drizzle over the oil, chilli flakes and a generous pinch of salt and pepper before giving everything a mix. Return to the oven for another 30-35 minutes until the vegetables are soft and cooked through.

  4. Meanwhile place the lentils in a medium sauce pan and cover with cold water. Bring the pan to boil before reducing the heat and simmering gently for 18-20 minutes until tender. Drain and set aside.

  5. To make the dressing place the coriander, yoghurt, garlic, lemon juice and salt into a blender / food processor. Blend until smooth. Taste and adjust the seasoning if needed.

  6. To assemble, mix the rocket, lentils and 2/3rds of the roasted vegetables together in a large bowl. Transfer onto a serving platter and top with the remaining roasted veg, coriander and chilli slices. Liberally drizzle over the dressing and serve!

Recipe Notes

This salad can be enjoyed hot or cold! To serve cold just allow all the elements to cool completely before assembling and storing in the fridge. Add the dressing just before serving. 

This salad is ideal for lunch boxes as it keeps really well for a up to 4 days in the fridge. I like to make a double batch of this roasted vegetable and lentil salad at the beginning of the week to keep for a quick and healthy lunch.

You can change up the vegetables in this salad to what ever you have at home / what is in season. I love this with courgette and aubergine too - just remember that cooking times will vary!! 

For this lentil salad I use puy lentils / lentilles vertes (not to be confused with green lentils) which you can easily find in any supermarket. If you are feeling lazy you can also use 250g of pre-cooked lentils - I sometimes use these ones!

To make this salad vegan just swap the yoghurt for a dairy free alternative such as soya yoghurt in the dressing.