GLP-1 Friendly High-Protein Lentil and Roasted Vegetable Salad with Feta
A vibrant, protein-rich lunch that keeps you satisfied
GLP-1 Friendly High-Protein Lentil and Roasted Vegetable Salad with Feta
A protein-rich lentil and roasted vegetable salad with tangy feta, lemon-herb dressing and crunchy greens - perfect GLP-1 friendly lunch that keeps you full.
Nutrition per serving
Nutritionist’s Note
I often recommend this salad to clients managing GLP-1 therapy because the lentils supply slow-digesting protein and fibre that stabilise blood sugar. The combination of roasted veg and feta adds healthy fats and antioxidants, supporting satiety without excess calories. It’s an ideal midday meal for weight-loss or diabetes management when paired with a light activity break.
Ingredients
- 200 g cooked red lentils (canned, drained and rinsed)
- 150 g courgette, diced
- 150 g red bell pepper, diced
- 150 g carrots, sliced
- 80 g red onion, wedges
- 30 ml olive oil (2 tbsp)
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 100 g feta cheese, crumbled
- 50 g baby spinach leaves
- 30 ml lemon juice (2 tbsp)
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Method
- Preheat the oven to 200°C (180°C fan) and line a baking tray with parchment paper.
- Toss the courgette, red pepper, carrots and red onion with olive oil, smoked paprika, cumin, salt and pepper, then spread evenly on the tray.
- Roast the vegetables for 20-25 minutes, turning halfway, until caramelised and tender.
- While the veg roasts, whisk together lemon juice, Dijon mustard, minced garlic, parsley, a pinch of salt and pepper to form the dressing.
- In a large bowl combine the drained lentils with the roasted vegetables, then drizzle the lemon-herb dressing and toss gently.
- Add the baby spinach and crumbled feta, giving a final toss just before serving to keep the leaves bright.
- Taste and adjust seasoning if needed, then divide the salad into four portions and serve warm or at room temperature.
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Storage
Allow the salad to cool, then store in an airtight container in the fridge for up to 3 days. It can be frozen for up to 2 months; thaw in the fridge and gently reheat in a skillet or microwave, adding a splash of water if it looks dry.
Tips
- For extra protein, sprinkle a tablespoon of hemp seeds over each serving before eating.
- Roast the vegetables on a high-heat tray to develop caramelised edges without over-softening.
- Use fresh lemon juice rather than bottled for a brighter flavour and added vitamin C.
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