Roasted Carrot, Parsnip, Lentils and Pomegranate Salad
What You'll Need
4large carrots, peeled
2 tbspcumin seeds
sea salt and fresh ground black pepper
1 cuppuy lentils, cooked until tender and refreshed under cold water and drained
50ggoat's cheese, hand crumbled
1 cupmint leaves, picked
1 cupbasil leaves, torn
1 cuppomegranate seeds
½ cupPraise Deli Style Classic Vinaigrette
What to Do
Preheat the oven to 200˚C.
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.
Toss the carrots and parsnips with remaining ingredients and dress with Praise Deli Style Classic Vinaigrette. Serve warm.