Roast Carrot, Lentil And Hazelnut Salad
Roast
Carrot, Lentil And Hazelnut Salad
Makes: 4
starters
Per serving:
377 calories; 11g protein 27g fat (3g saturated fat); 23g carbohydrate (9g
sugar); 7g fibre; 0.3g salt
·
3 carrots, peeled or skins scrubbed ½ tsp
coriander seeds
·
½ tsp cumin seeds
·
2 tsp balsamic vinegar
·
3 tbsp extra virgin olive oil
·
Salt and freshly ground black pepper
·
100g lentils, rinsed (green or puy)
·
1 shallot, peeled and chopped
·
2 bay leaves
·
1 tsp thyme leaves
·
150g green beans, cut on an angle, blanched and
refreshed
·
1 large handful olives
·
1 tbsp rose water
·
1 tbsp lemon juice
·
2 handfuls salad leaves
·
100g hazelnuts, toasted, skins rubbed off,
crushed
1 tbsp lemon juice
1.
Preheat oven to 180°C.
2.
Slice the carrots into thick pieces. Put in a
roasting dish with the coriander and cumin seeds, balsamic vinegar and 1 tbsp
olive oil and toss together. Lightly season and roast for around 30 minutes
until they color and soften a little, stirring a couple of times. Once cooked,
tip into a bowl with the pan juices.
3.
Put the lentils, shallot or onion, by leaves,
thyme and 1 tbsp olive oil in a pot and add enough cold water to cover by 2cm.
Bring to the boil, then rapidly simmer until the lentils are cooked, 15-25
minutes, stirring occasionally. Top up with hot water if they look a little
dry. Leave to cool, then season with salt and pepper.
4.
To serve, mix the beans and olives with the
carrots, rose water and lemon juice salad leaves and divide among your plates.
Spoon the lentils on and scatter with the nuts. and remaining olive oil. Gently
mix in the salad leaves and divide among your plates. Spoon the lentils on and
scatter with the nuts.
