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Recipe: Asian Roasted Vegetable Salad

This is a great healthy summer salad which is ideal for picnics and for packed lunches. This recipe can be made a day before.


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

Serves 4

Dice all of the vegetables into large pieces.

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

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.

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

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