• 15
  • Serves

Roasted Carrot, Parsnip, Lentils and Pomegranate Salad

What You'll Need

  • 4 large carrots, peeled
  • 4 parsnips, peeled
  • olive oil
  • 2 tbsp cumin seeds
  • sea salt and fresh ground black pepper
  • 1 cup puy lentils, cooked until tender and refreshed under cold water and drained
  • 50g goat's cheese, hand crumbled
  • 1 cup mint leaves, picked
  • 1 cup basil leaves, torn
  • 1 cup pomegranate seeds
  • ½ cup Praise Deli Style Classic Vinaigrette

What to Do

  1. Preheat the oven to 200˚C.
  2. Quarter the carrots and parsnips lengthways then cut in half. Blanche the carrots and parsnips for 3 minutes in boiling water then drain. Tip these onto a baking tray, add olive oil, cumin seeds and salt and pepper. Roast for 15 minutes, toss in the tray and roast again for another 5 minutes.
  3. Toss the carrots and parsnips with remaining ingredients and dress with Praise Deli Style Classic Vinaigrette. Serve warm.