6 cups winter vegetables cut into 1/2-inch chunks (squash, beets, parsnips, mushrooms)
2 tbsp canola oil
pinch of salt
2 cups green lentils, cooked (or rinsed and well-drained canned)
2 cups cooked barley
4 cans (each 125 g) sardines (preferably canned in water)
Maple Mustard Dressing
1/4 cup canola oil
2 tbsp maple syrup
2 tbsp apple cider vinegar
2 tbsp ground flax seed
1 tbsp Dijon mustard
1/2 tsp turmeric
1/4 tsp salt
1/4 tsp black pepper
- Preheat oven to 200ºC (400ºF).
- Toss vegetables with canola oil and salt. Roast for 30 minutes until tender.
- In a small bowl, whisk dressing ingredients.
- To assemble bowls, divide vegetables, lentils, barley and sardines equally among four bowls. Drizzle with dressing.
Makes 4 servings.
Source: Winnipeg Free Press