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.

Enjoy the recipe, love Niki xx

The Recipe

Prep time: 10

Cook time: 40

2 servings

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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.