Roasted Parsnip & Lentil Salad Recipe
Serves: 4-6
Ingredients:
6 parsnips (700g), peeled, trimmed, cut into sticks
3 carrots, peeled, trimmed, cut into three, cut into sticks
500g Jerusalem artichokes, cleaned, cut into quarters
¼ cup liquid honey
¼ cup olive oil
1 tsp chilli flakes
1 tsp turmeric
2 tsp cumin seeds
4 tsp garam masala
2 cups cooked puy lentils
½ cup flat-leaf parsley
¼ cup fresh coriander or mint
1 head broccolini, florets separated and steamed
¼ cup lemon juice
Cucumber raita, to serve
Method:
Preheat oven to 200°C (180°C fan forced). Line a large roasting dish with foil. Prepare vegetables and set aside in a bowl.
Mix together honey and olive oil in a small bowl. Pour honey mixture over and toss through to coat all the vegetables.
Spread vegetables over the prepared roasting dish, they should be in a single layer; if not, transfer extras to a separate dish. Mix chilli flakes, turmeric, cumin seeds and garam masala together in a small bowl. Sprinkle half of this mixture over vegetables, then turn and repeat, sprinkling on the other side. Season to taste with salt and freshly cracked black pepper. Roast the vegetables for 40 minutes, until they have turned golden brown and tender.
In a bowl, combine the lentils, parsley, coriander and broccolini and dress with the lemon juice.
On a large serving platter, arrange the lentil mixture and roasted vegetables. Sprinkle over plenty of chopped herbs to garnish. Serve with cucumber raita.
Smart Tip:
For an easy Raita, mix 250g Greek yoghurt with 1 crushed garlic clove, 1/2 tsp finely grated ginger, some chopped fresh coriander and mint, a squeeze of lime juice, ¼ tsp garam masala and 1/2 deseeded, grated and lightly squeezed cucumber.
