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 Time20minutes
Cook Time45minutes
Total Time1hour5minutes
Servings4servings
Ingredients
750gcarrotswith tops
1tspground cinnamon
2tspground cumin
3tbspolive oil
150gpuy lentils
500mlvegetable stock
50gtahini
25gcarrot topsroughly chopped
juice 1/2 lemon
60grocket
20gflaked almondstoasted
sea salt & freshly ground black pepper
DRESSING
1tbsplemon juice
1/2tbspmaple syrup
1/2tspcumin seeds
2tbspextra virgin olive oil
Instructions
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.