Warm Winter Salad with Roast Veg, Puy Lentils & Toasted Hazelnuts
A gorgeous warm winter salad with roast veg and toasted hazelnuts – packed with roast veg and warming earthy puy lentils. Topped with tahini dressing – yum!
Salad just for the summer?
Not if it’s packed with roast veg and warming lentils like my warm winter salad with roast veg and toasted hazelnuts! It’s pretty substantial with the gorgeous earthy puy lentils and lots of crispy roast veg.
Of course, you can add any veg you want, but I decided on broccoli (so good roasted), cauliflower (my favourite) and sweet red peppers.
And then topped with my tahini dressing, lots of popping pomegranate seeds and crunchy hazelnuts. Seriously tasty.
Did you know I used to work for a salad company? So I know a few things about leaves I’ll have you know 😉–but my favourites are still peppery rocket and sweet pea shoots.
Oh, and spinach, of course, just for its incredible versatility in both hot and cold dishes.
I hope you enjoy this tasty and nourishing salad. xx
Ingredients
For the roast veg
- 1 small head broccoli sliced
- 1 small head cauliflower sliced
- 2 red Peppers sliced
- 1 tbsp olive oil
- Big pinch sea salt
- Black pepper
For the lentils
- 250 g puy lentils rinsed
- Water to cover
Dressing for lentils
- Juice 1/2 lemon
- 3 tbsp extra virgin olive oil
- 1/2 – 1 tsp sea salt
- 1 tsp Dijon mustard
- 1 tsp balsamic glaze
- 1/2 tsp maple syrup
- 1/2 caraway seeds
- Black pepper
- Pinch chilli seeds
For the tahini dressing
- 1 tbsp tahini
- Juice 1/2 lemon
- 1-2 garlic cloves
- 1/4 cup water
- Big Pinch sea salt
- black pepper
- 2 handfuls of rocket
For the toppings
- Pomegranate
- Toasted hazelnuts
Instructions
To cook the veg
- Pre heat your own to 180c
- Firstly, cut the veg, then transfer to a couple of baking trays, toss in oil and season well.
- Roast for approx 20 minutes, then flip and roast for a further 20 minutes or until cooked through.
- Note the broccoli may cook quicker than the cauliflower & peppers, so monitor it.
To cook the lentils
- Add the lentils to a large pan with enough water to cover by a few inches.
- Bring to the boil then cook on a low-medium heat for approx 20 minutes, or until tender.
- Make the dressing by adding all the ingredients to a jar. Shake to combine.
- Pour the dressing over the lentils. Stir to combine.
To make the dressing
- Add all the ingredients to a mini chopper and blitz until creamy.
To serve
- On a serving platter, layer the lentils, then roast veg, drizzle with the tahini dressing, then sprinkle with rocket, pomegranate seeds and toasted hazelnuts.
2 Responses
I love the dressing your used and yes salad can be all year round at least in my house as long as it has flavors!
So happy you like!
My best
Niki xx