Roasted carrot, parsnip and lentil salad is an amazingly tasty salad that’s perfect for the cooler weather. I’ll admit the title isn’t exactly enticing, BUT don’t be put off by the unenticing name as you’ll be missing out on a deliciously nourishing recipe that is destined to be a crowd favourite. The vegetables are drizzled with a tangy, slightly sweet lemon drizzle which really complements the salty taste of feta and nutty flavour of the lentils. It’s pretty easy to make too! So go on, give it a go. The girls at work had #foodenvy when I pulled this out at lunch time.
Roasted carrot, parsnip and lentil salad
8 medium carrots, peeled and sliced into chunky batons
4 parsnips, peeled and sliced into chunky batons
1 tablespoon olive oil
juice from 1 lemon
1 teaspoon honey
2 spring onions, sliced.
1 can of brown lentils, drained
50g feta cheese, cut into cubes
A few sprigs of Italian parsley
Preheat oven to 180 degrees Celcius. Place the chopped carrots and parsnips in an oven dish and drizzle over the olive oil. Brush evenly over the vegetables using a pastry brush, or rub in with clean hands. Season with salt and pepper. Bake for 20-25 minutes, or until the vegetables are cooked through and browned. Place the vegetables in a bowl.
Mix the lemon juice and honey together in a mug. Heat slightly so the honey is runny and blends into the lemon juice. Drizzle this over the hot carrots and parsnips. Add the spring onions, lentils, feta cheese and parsley and mix gently until combined. Serve warm.