Roast Carrot, Lentil and Walnut Salad
A lovely warm salad of roasted carrots combined with puy lentils, walnuts, rocket and figs. Deliciously warming and nourishing.
We’ve recently started ordering an organic box again (I’m not actually sure why we stopped) and I look forward to our weekly delivery of interesting organic veg.
Because you don’t know 100% what you’re going to get, it means that I need to be a bit more creative to make sure that everything is used up and not waste anything–I like a challenge! This week we got lots of pumpkins, squashes and carrots, very autumnal.
I made a lovely warm salad by roasting some carrots and combing them with some puy lentils, walnuts, rocket and figs. The result was so good–the sweet roast carrots work really well with the earthy lentils, crunchy nuts and peppery rocket.
I coated my lentils in my favourite go–to apple cider vinegar salad dressing, which I’ve been making for years. It’s perfect with salads, slaws or even steamed veggies.
You could swap the carrots for squash, pumpkin or even parsnip and it would be super delicious.
Ingredients
- 8 whole carrots
- Two red peppers chopped
- 1 tbsp olive oil
- Chilli flakes
- Pinch sea salt
- Black pepper
- 2 cups/250g cooked puy lentils
- Handful rocket
- Handful basil
- Handful walnuts toasted
For the dressing
- 2 tbsp extra virgin olive oil
- 4 tbsp organic apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp sweetener–maple syrup agave
- Sea salt
- Black pepper
Instructions
- Coat the carrots and peppers in a little olive oil, salt, pepper and chilli flakes and place on a baking tray.
- Roast in the oven on a medium heat for approx 40 minutes until soft on the inside and a little charred on the outside. Set aside when cooked.
- Add all the dressing ingredients to a jar and shake to combine. Add lentils in a bowl and then add enough of the dressing to coat them.
To compile the salad
- Layer the lentils, carrots, peppers and toasted walnuts. Add a little more dressing if you like and top with rocket and basil.
