Ingredients
Roast carrot, burnt orange peel and lentil salad
Orange mustard dressing
Method
Roast carrot, burnt orange peel and lentil salad
1.Preheat oven to 180°C. Cook the lentils in 2 cups water until tender but still al dente. Drain and cool in a sieve.
2.Toss together the olive oil, cumin seeds, carrots, honey and orange peel in a roasting tin. Roast for 20 minutes or until cooked but still crunchy.
3.In a medium bowl, whisk together the dressing ingredients.
4.Toss lentils gently with ½ dressing.
5.Lay the carrots on top of the lentils in serving dish and dress with the remaining dressing. Scatter over the mint to serve.
Serves 2-4. – Serve this salad with barbecued lamb chops rubbed with pomegranate molasses and turmeric.
Note
