Easy roasted shallot and parsnip lentil salad

Name: Easy roasted shallot and parsnip lentil salad
Yield: Serves 4
Cuisine: British recipes
Ingredients: 4 tbsp olive oil; 3 shallots, finely sliced; 250g parsnips, chopped; 3 tbsp red wine vinegar; 1 tbsp clear honey; Juice 1½ lemons; 2 x 400g tins green lentils, rinsed thoroughly and drained; 100g rocket; Large bunch fresh flatleaf parsley; 20g parmesan (or vegetarian alternative), shaved with a vegetable peeler

Easy
March 2016

Easy
March 2016

Serves 4
Hands-on time 15 min, oven time 40 min

Honey-roasted shallots and parsnips are combined with green lentils, rocket and parsley in this hearty salad recipe.

Vegetarian recipes

Nutrition: per serving

Calories: 286kcals
Fat: 16.3g (3.1g saturated)
Protein: 9.4g
Carbohydrates: 20.6g (8.9g sugars)
Fibre: 8.8g
Salt: 0.6g

Nutrition: per serving

Calories: 286kcals
Fat: 16.3g (3.1g saturated)
Protein: 9.4g
Carbohydrates: 20.6g (8.9g sugars)
Fibre: 8.8g
Salt: 0.6g

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Ingredients

4 tbsp olive oil
3 shallots, finely sliced
250g parsnips, chopped
3 tbsp red wine vinegar
1 tbsp clear honey
Juice 1½ lemons
2 x 400g tins green lentils, rinsed thoroughly and drained
100g rocket
Large bunch fresh flatleaf parsley
20g parmesan (or vegetarian alternative), shaved with a vegetable peeler

Method

Heat the oven to 200°C/ 180°C fan/gas 6. Put 2 tbsp oil in a large roasting tray and add the shallots, parsnips, red wine vinegar and honey. Season generously with salt and pepper, then roast for 40 minutes until golden and crisp.
Meanwhile, mix the remaining 2 tbsp oil with the lemon juice and season with salt and pepper. Stir the dressing into the lentils along with the rocket and parsley. Mix in the roasted vegetables, season to taste, then top with the parmesan shavings to serve.