Warm Roasted Winter Root Vegetable Salad
Ingredients
3 Large Carrots
3 Large Parsnips
2tbs Olive oil
400g Tin Green lentils
Spinach leaves- 2-4 large handfuls
2tbs Pumpkin seeds
Sea salt
Dressing
3tbs Extra Virgin Olive oil
2tbs Apple cider vinegar
1tsp Lemon juice
2tsps Dijon mustard
2tbs Maple syrup
Sea salt
Method
Preheat the oven to 210°c/410°F/ Gas Mark 7
Peel the carrots and parsnips. Trim the tops and ends, then cut them roughly into equal quarters or halves, depending on size.
Place the vegetables in a saucepan with two good pinches of sea salt. Bring to the boil and parboil for approximately 5–8 minutes, depending on size, until slightly tender. Drain thoroughly.
Add 2 tbsp of olive oil to a roasting pan. Place the pan in the oven for several minutes to heat the oil. Using tongs, coat the parboiled carrots and parsnips in the hot oil, sprinkle with sea salt, and return to the oven. Roast for 20 minutes, then turn the vegetables using tongs and roast for a further 10 minutes.Turn veg again. Next switch the oven setting to grill on high heat for approx 5 further minutes to brown evenly, taking care not to burn.
While the vegetables are roasting, drain the tinned lentils. Wash and dry the spinach, then place both in either one large serving bowl or on two individual plates.
In a small bowl, combine the dressing ingredients and whisk or blend well. Taste and adjust the seasoning with sea salt if needed.
Dry-toast the pumpkin seeds in a pan over medium heat until they pop and turn a light golden brown.
Remove the roasted vegetables from the oven. Using a pastry brush, coat the carrots and parsnips liberally with the dressing. Drizzle any remaining dressing over the lentils and spinach. Pile the roasted vegetables on top, sprinkle over the toasted pumpkin seeds, and season with additional sea salt if required.
Serve immediately.
Bright, colourful, and wonderfully tasty. This warm winter salad is easy to make, nutritious and totally delicious! Naturally plant-based and gluten-free.