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Roasted carrot, beetroot and lentil salad with date and caper dressing
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This vegan salad can be served warm for supper or for lunch the next day. Non-vegans might like to top it with feta or goat's cheese.
225g uncooked puy lentils (or 2 x 250g packs ready-cooked puy lentils)
350g baby topped carrots, peeled, trimmed and halved
4 tbsp olive oil
1 tsp coriander seeds, crushed
1 tsp ground cumin
50g pumpkin seeds
3 echalion shallots, sliced lengthways
3 tbsp nonpareille capers, rinsed and patted dry
3 pitted medjool dates, roughly chopped
3 tbsp sherry vinegar
330g pouch cooked beetroot, cut into wedges
½ x 25g pack flat leaf parsley, leaves roughly chopped
80g pack spinach, shredded
1. Preheat the oven to 220°C, gas mark 7. Put the lentils in a large pan and cover with 1 litre cold water. Bring to the boil, then lower the heat and simmer for 20 minutes until tender. Meanwhile, toss the carrots in 1 tbsp oil and the spices. Season and spread over the base of a parchment-lined roasting tin. Roast for 15 minutes, then stir in the pumpkin seeds and roast for another 5 minutes; set aside. While they're cooking, prepare the remaining salad ingredients.
2. Drain the lentils and set aside, then rinse out the pan and return to a medium-high heat with the remaining 3 tbsp oil. Fry the shallots for 5 minutes until soft and turning golden, then add the capers and dates and fry for a minute more.
3. Remove the pan from the heat and stir through the parsley and spinach. Divide between plates, topping with the carrots and pumpkin seeds.
Typical values per serving:
This recipe was first published in Thu Dec 31 10:38:00 GMT 2020.