ROASTED CARROT & LENTIL SALAD WITH HONEY & MUSTARD DRESSING

The perfect seasonal salad for these gloomy winter days! Perfect for lunch or as a side for dinner.


 

Serves 2


INGREDIENTS

200g carrots

1 tin green lentils, cooked

80g beetroot, cooked

1 tbsp wholegrain mustard

1 fresh lemon

2 tbsp maple syrup

1 tsp garlic paste

1 tbsp olive oil

50g spinach

fresh dill

fresh coriander salt & pepper


METHOD


1. Preheat oven to 190 degrees. Chop the carrots into thin strips and place on a baking tray. Coat the carrots with maple syrup and season with salt and pepper. Place in the oven and cook for 25-30 minutes or until roasted.

2. To prepare the dressing, add the wholegrain mustard, juice of half a lemon, garlic paste, olive oil an salt and pepper to a jug with the tin of lentils (drained) and mix well. Leave to marinade for at least 1 hour.

3. Once the carrots are cooked, assemble your salad! Add the spinach and chopped beetroot first, topped with the maple glazed carrots and marinaded lentils.

4. Finish off by adding a sprinkle of fresh dill and coriander on top to serve!


RECIPE BY @JUSTKATIESKITCHEN

 



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