Parsnip, Cheese & Walnut Lentil Salad Collection 30/09/2019, Recipes
Bringing a new edge to the parsnip. These tangy parsnips works really well in this salad, mixing with the more rounded, rich flavours of lentils and roast vegetables. Add some cracked walnut to bring an earthy punch and texture crunch too.
Time: approx.35 min active, 35-40 min total. Makes 4 servings. Average £/serving: £4.77 Freezes well without the lettuce.
What you get:
Organic Cotton white cheese
From your larder:
For the salad:
375-400 gr cooked lentils
50gr Organic Cotton white cheese
For the sauce:
3 tbsp of extra virgin olive oil
1 ½ tbsp vinegar
1 ½ tbsp of Dijon mustard
1 tbsp honey
Preheat the oven to 180 °C. Cut the parsnip into 3cm chunks and toss with olive oil in a large roasting tin, seasoning well. Roast for about 30 minutes, stirring halfway. Place the walnut in a smaller roasting tin and put in the oven for the final 4-5 minutes of the cooking time.
Meanwhile, in a large mixing bowl, whisk together the sauces list ingredients. Drain the lentils and toss them into the dressing.
Clean and cut the lettuce, then toss the salad through the lentils, mix well and arrange in a large bowl.
When the salad bowl is ready, spoon the dressing over it and top with the chunks of delicious Cotton white cheese, a grinding of black pepper or any herbs like tarragon, parsley… and a final squeeze of lemon.
Note: The Dijon-honey dressing will store in your fridge for up to a week or more and can be used to add flavor to salad, toast and earthy roast vegetables.
NB: This collection will provide you with substantial leftover ingredients for further recipes.