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.

roast-carrot-lentil-and-walnut-salad 1

Weโ€™ve recently started ordering an organic box again (Iโ€™m not actually sure why we stopped) and I look forward to our weekly delivery of interesting organic veg.

Because you donโ€™t know 100% what youโ€™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 anythingโ€“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 goodโ€“the sweet roast carrots work really well with the earthy lentils, crunchy nuts and peppery rocket.

I coated my lentils in my favourite goโ€“to apple cider vinegar salad dressing, which Iโ€™ve been making for years. Itโ€™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.

roast-carrot-lentil-and-walnut-salad 1a

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.
Prep time: 10 minutes
Cook time: 40 minutes
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 sweetenerโ€“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.
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