Recipe of the week

WARM CUMIN ROASTED CARROT, RED ONION AND LENTIL SALAD

INGREDIENTS FOR THE SALAD

4 carrots

2 tins of green lentils

2 teaspoons of fennel seeds

2 teaspoons of cumin seeds

70g of watercress

2 red onions

20g of coriander

Olive oil

50g of pine nuts

INGRIDENTS FOR THE CASHEW CHEESE

150g of cashew nuts

1 lemon, juiced

1 tablespoon of nutritional yeast

Salt and pepper

5 tablespoons of water

METHOD

Pre-heat oven to 180C (fan). Peel the carrots and slice them on the diagonal. Peel the onions and roughly chop them into sixths. Place both in a baking tray with the fennel seeds, cumin seeds, a good glug of olive oil and lots of salt and pepper, then roast in the oven for 30 minutes.

Heat a pan and dry fry the pine nuts for a few minutes until starting to brown, then leave these aside to cool.

To make the cashew cheese simply blend all the ingredients in a high speed blender until totally smooth.

When the vegetables are cooked, drain and rinse the lentils then add them to a pan over a gentle heat to warm through slightly. Stir in the carrots and onion and along with the seeds and oil from the bottom of the pan. Roughly chop the coriander and stir this through the lentils, then season generously with salt and pepper. Remove the pan from the heat, stir through the watercress and plate up the salad, sprinkling with pine nuts and some generous dollops of cashew cheese before serving. Enjoy!

Recipe via Deliciously Ella

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