Autumn Potager Vegetable Salad with Hummus, Lentils and Herby Feta Dressing


I am sitting here laughing at myself, I am such a dork! I am so excited about sharing this recipe for all sorts of reasons - firstly, and most importantly, I love the recipe, and all the little bits that go into it - it really is my favourite kind of thing to eat, and exactly what I would order when eating out if I could (that and any kind of double-baked vege souffle or vege fritter...). Secondly, I really do quite like the pics - I recently upgraded to a Nikon D810 and I don't know whether it's making a difference or not, or whether after so much bloody practice, I might finally be getting there. Thirdly, I'm calling it an autumn potager garden in (fingers crossed) anticipation of harvesting a yield from my very own vege garden out on Waiheke...circa August 2018! And finally...and I hope it isn't one of those things where if I say it, I 'put the kibosh' on it - it is actually a recipe that I could almost imagine in a recipe book. So, I'm thinking that maybe it's time I thought a bit more seriously about that again. We shall see!

Anyhoo, I am very happy to report the current state of the nation: Hoob is currently flaked out on his bed, recovering from waaaay too little sleep in Wellington and looking forward to his favourite home-made smoked salmon pizza for dinner tonight (recipe here if you want it). I have been working my arse off to get all my stuff done before Easter and then heading to Melbourne next weekend to catch up with Henry, and I am almost there. And - today is Nick and my 26th wedding anniversary! Holy sh*t balls - 26 years, as anyone who has been married for that long will attest, it ain't always easy, but it is totally worth it. Thanks for an adventure-filled 26 years and happy anniversary darl, looking forward to the next 26! :)

PS - no freaking out when you look at the recipe - read it and breathe - you'll see it is all actually really basic!


1 x 400g can chickpeas, drained
1/4 cup extra virgin olive oil
1/4 cup natural yoghurt
1 teaspoon lemin juice
1 tablespoon tahini
1 teaspoon turmeric
1 teaspoon cumin
1 large clove garlic, crushed
water (2 tablespoons or amount to suit)

Whiz all ingredients together in a food processor, add as much water as you like for your desired consistency, season well (to taste) with sea salt and store in a sealed container in the fridge.

1 cup green lentils
1 bay leaf
2 garlic cloves, smashed/squashed with the back of a knife
a sprig of thyme
2 teaspoons olive oil
1/2 teaspoon balsamic vinegar

Rinse lentils then bring a pot of 5 cups of water to the boil. Add lentils, bay, garlic and thyme. Reduce to a simmer and cook for 20 minutes or until just soft. Rinse then stir through oil and vinegar and season well with sea salt and freshly ground black pepper.

10 baby beetroot
2 tablespoons olive oil
1 teaspoon balsamic vinegar
1 teaspoon runny honey

Preheat oven to 180˚C (350˚F). Line a small roasting dish with tinfoil. Add beetroot, oil and vinegar and drizzle with honey. Season well with sea salt and black pepper. Bring up the sides of the tinfoil to make a sealed parcel. Roast 35-40 minutes until tender. Leave to cool before slipping the skins off by rubbing firmly with your thumbs - a small sharp knife comes in handy too, and rubber gloves!

12 baby carrots, tops trimmed, gently scrubbed
2 small or 1 medium purple kumara
2 tablespoons olive oil
1 teaspoon cumin seeds
1 teaspoon runny honey

If your kumara are big and tough, peel first, if not just scrub, then slice into rounds about 2 cm thick, if large, halve these into half moons. Put carrots and kumara in a roasting tray, drizzle with oil and honey and sprinkle with cumin seeds and sea salt. Roast for 20 minutes until just tender then leave to cool.

1/4 cup natural yoghurt
1/ 2 cup roughly chopped curly leaf parsley (add or substitute other soft herbs of your choice such coriander or basil, whatever is in plentiful supply)
finely grated zest of 1 lemon
50g feta, crumbled
water ( 1/4 cup or amount to suit)

Whiz all of the ingredients together, season to taste and store covered in the fridge.

To serve:
2 cups wild rocket leaves
1/2 cup baby beetroot tops (optional)
2 tablespoons roasted sunflower seeds

Once you have all of your components completed it is really just a matter of creative assembly. I like to start with rocket and lentils, with a big smear of hummus, topped by the carrots, kumara and beetroot. Drizzle with dressing and serve sprinkled with beetroot tops and roasted seeds of your choice.


  1. The feta dressing on this is the total "cherry on top"! Love the look of this salad!

  2. This makes me feel healthy just looking at the pictures.😊 Beautiful photos as always Sarah.
    Enjoy a well earned Easter break with the family and Happy Anniversary ☺☺

    1. Thanks so much Deb - and a happy Easter to you! :)

  3. Oh my goodness I'm in love with the plate! Is it possible to buy one anywhere?

    1. Thanks Erika, I love it too! It's an antique which I found on ebay :)

  4. This has become a regular in our home, it is so wonderful and it satisfies my vegetarian daughter. I don't always bother doing the beetroot but it's still lovely without them. I am in love with your recipes, slowly working my way through them all. Pauline :)

    1. Thanks so much Pauline- I really appreciate your taking the time to leave a message! :)