Roasted carrot, beetroot and lentil salad with date and caper dressing
Roasted carrot, beetroot and lentil salad with date and caper dressing
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Ingredients
Method
Preheat the oven to 220°C, gas mark 7. Put the lentils in a large pan and cover with 1 litre cold water. Bring to the boil, then lower the heat and simmer for 20 minutes until tender. Meanwhile, toss the organic carrots in 1 tbsp oil and the spices. Season and spread over the base of a parchment-lined roasting tin. Roast for 15 minutes, then stir in the pumpkin seeds and roast for another 5 minutes; set aside. While they are cooking, prepare the remaining salad ingredients.
Drain the lentils and set aside, then rinse out the pan and return to a medium-high heat with the remaining 3 tbsp oil. Fry the shallots for 5 minutes until soft and turning golden, then add the capers and dates and fry for a minute more.
Remove the pan from the heat and stir through the parsley and spinach. Divide between plates, topping with the carrots and pumpkin seeds.