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Roast carrot, lentil and walnut salad
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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.
Course Lunch, Main Course, Salad
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Roast carrot salad, Roast carrots
Prep Time 10 minutes
Cook Time 40 minutes
Author Niki Webster

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.

Notes

2 servings