Veggie Roast and Veggie Roast plus Poached Chicken
November 2, 2008 featured, mains, vegetarian
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A wonderful meal with variety, lots of nutrition and it is easy to make vegan or add some meat too. I love this because it is so fulfilling and easy to accommodate to many different eating requirements because most of this food is cooked separately.
Serves: 2 or more
Prep: 30 min
Cook time: 40 min
Ingredients:
French green lentils
Roasted vegetables – potato, sweet potato (kumera), pumpkin, carrot, cherry tomatoes, beetroot, zuchinni, whole small onions
French beans and butter beans
Herbs
Lemon
Salt and pepper to taste
Natural yogurt
Optional:
Grilled halloumi
Poached chicken breast.
1. You need to get your roast veggies on first. Obviously smaller pieces cook quicker, but generally beetroot will take the longest followed by potato, then carrot, pumpkin, onion and zucchini and cherry tomatoes at the end.
2. Cook up some French green lentils by cooking in boiling water for 30 minutes or so.
3. When you have ten minutes to go (just after throwing in the zucchini and cherry tom) Drain the green lentils rinse in hot water and add combine with freshly chopped herbs, lemon juice, salt and pepper.
4. Pop some water on the boil for steaming the beans
5. Grill off the halloumi or poach the chicken or both
6. Serve with a dollop of the yogurt on top of the lentils.
