Salads
Free Recipe
Warm Lentil and Roasted Vegetable Salad
Puy lentils with roasted root vegetables, fresh herbs, and a mustardy red wine vinaigrette.
In the Kitchen
Ingredients
- 250g Puy lentils
- 1 carrot diced
- 2 parsnips diced
- 1 beetroot diced
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 shallot finely diced
- Fresh flat-leaf parsley
- Crumbled goat cheese
Method
1
Cook lentils in salted water for 20-25 minutes until tender but not mushy.
2
Roast root vegetables at 200C with olive oil for 25 minutes.
3
Whisk vinegar, mustard, shallot, and olive oil into a dressing.
4
Toss warm lentils and vegetables with dressing; top with parsley and goat cheese.