Roast Root Vegetable and Lentil Salad
There are no hard or set rules to what vegetables you use for this salad. I go for colour as well as taste. Have a good mixture, but you can really use any root vegetable you want, parsnip, carrot, celeriac, beetroot, sweet potato etc. Can also add chilli and garlic to the roast veg as well. But a fab salad, a source of protein with the lentils. Amazing with a roast chicken or on it's own with some feta cheese or pan fried tofu.
Also the amount you have will change depending on the size of the vegetables!
½ - 1 peeled if desired, butternut squash halved, seeded and diced into 1/2-inch pieces
1 large or 2 medium carrots, peeled and diced into 1/2-inch pieces
1 medium celeriac, peeled and diced into 1/2-inch pieces
1 large or 2 medium sized beetroots, peeled and diced into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
¼ teaspoon salt
2 sprigs thyme
1 sprig rosemary, cut in half
4 slices bacon, cut into 1-inch pieces (optional)
50grams of green or Puy lentils per person (so if for 4 about 200g, can add more if you want it more substantial)
2 garlic cloves, smashed and peeled
1 bay leaf
Salt and pepper for seasoning
1 floz/25 ml sherry or white wine vinegar, more to taste
1 - 2 teaspoons Dijon mustard
¼ teaspoon salt
2 floz/50ml Olive oil, or can use less
Apart from the seasoning and the tangerine juice all of this is optional. Will add colour, freshness and texture, but not essential!
1 head of radicchio, sliced
2 spring onions, thinly sliced (whites and greens)
Parsley, roughly chopped, for garnish
Flaky sea salt, and pepper to taste
1 tangerine, halved
Heat oven to 200/fan 180/Gas mark 4
Place vegetables in one layer on one or two large roasting trays toss with oil and salt and pepper. Place thyme and rosemary on top of vegetables, cover pans with foil and roast for 25 minutes.
Remove foil, stir in bacon, if using, and bake for 30 to 40 minutes longer, until vegetables are tender and golden all over.
In a large pot, combine lentils garlic, bay leaf, cover with water or stock and bring to a boil over high heat. Reduce heat to low and simmer for 20 to 30 minutes, until lentils are tender.
In a small bowl, whisk together vinegar, mustard and salt. Then whisk in the oil.
Drain lentils and discard bay leaf; keep or discard garlic, as you like. Toss lentils with half of the sherry vinaigrette while still warm. Add more salt, olive oil and vinegar as needed.
Toss radicchio with enough of remaining vinaigrette to lightly coat it and arrange it on a platter. Combine lentils and roasted vegetables, adding more of the vinaigrette to taste; spoon mixture on top of radicchio. Garnish with spring onions, parsley, sea salt and black pepper. Squeeze tangerine juice over the lentils and drizzle with more olive oil if needed.
Also great cold for lunch the next day with strips of cold chicken or feta cheese
Serves 4- 6