Puy Lentil Salad with Roast Carrots and Mustard
Peppery little lentils soaked in a sharp Dijon dressing while warm, then tossed with sweet roast carrots and lots of parsley.
Ingredients
- Puy lentils200 g
- Carrots4 pc
- Olive oil4 tbsp
- Bay leaf1 pc
- Red wine vinegar2 tbsp
- Dijon mustard1 tbsp
- Shallot1 pc
- Flat-leaf parsley1 bunch
Method
- 01
Heat the oven to 200C (180C fan). Cut the carrots into batons, toss with 1 tbsp of the oil and some seasoning, and roast for 25 minutes until tender and caramelised at the edges.
- 02
Meanwhile rinse the lentils, cover generously with cold water, add the bay leaf and simmer for 20 minutes until just tender but still holding their shape. Drain well.
- 03
Whisk the vinegar, mustard, finely chopped shallot and remaining oil together and season.
- 04
Toss the warm lentils with the dressing and leave for 5 minutes to soak it up, then fold in the carrots and chopped parsley.
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