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
- 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
- 1 tbsp lemon juice
- 1/2 tbsp maple syrup
- 1/2 tsp cumin seeds
- 2 tbsp extra virgin olive oil
Preheat the oven to 180°c (fan assisted)/390°f/gas 6.
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.
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.
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.
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.
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?