ROASTED CARROT SALAD WITH LENTILS & CARROT TOP DRESSING
This low-waste recipe uses carrot tops to make a clever dressing. It's absolutely delicious.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Ingredients
- 750 g carrots with tops
- 1 tsp ground cinnamon
- 2 tsp ground cumin
- 3 tbsp olive oil
- 150 g puy lentils
- 500 ml vegetable stock
- 50 g tahini
- 25 g carrot tops roughly chopped
- juice 1/2 lemon
- 60 g rocket
- 20 g flaked almonds toasted
- sea salt & freshly ground black pepper
DRESSING
- 1 tbsp lemon juice
- 1/2 tbsp maple syrup
- 1/2 tsp cumin seeds
- 2 tbsp extra virgin olive oil
Instructions
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Preheat the oven to 180°c (fan assisted)/390°f/gas 6.
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Scrub the carrots, then chop in half lengthways (keep them whole if they are skinny), saving the carrot tops for later. Combine the carrots, cinnamon, cumin, olive oil and a good pinch of salt and black pepper on a baking tray. Roast for 40-45 minutes, or until soft all the way through.
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Meanwhile, combine the lentils and vegetable stock in a saucepan. Bring to a simmer, cover and cook for 25-30 minutes, or until all the liquid has been absorbed by the lentils. You want them to be soft but retain a little bite. If they are slightly too hard, add a little more stock and cook for a further few minutes.
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Make the dressing by stirring together the lemon juice, maple syrup, cumin seeds and extra virgin olive oil with a big pinch of salt and black pepper. Taste and adjust the seasoning. Stir the dressing through the lentils whilst they are still warm.
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Combine the tahini, 25g of the carrot tops, lemon juice, 4-5 tbsp water and a good pinch of salt and black pepper in a food processor. Blend until smooth, then taste and adjust the seasoning.
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Arrange the lentils between plates, or on a serving dish, and top with the rocket, roasted carrots and toasted flaked almonds. Finish with dollops of the carrot top sauce and a crack of black pepper.
Love a delicious salad? Why not try my Harissa Roasted Cauliflower Salad next?
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