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!
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.
Notes
4 servings