Plant-Based
Sweet roasted dutch carrots, Brussels sprouts and olives tossed with brown lentils and an orange, mustard dressing.
1. Roast the vegetables
Set oven to 220ºC. Trim and halve the carrots lengthways. Slice fennel and onion. Wedge sprouts. Toss on a lined oven tray with 1 tsp thyme, 1 1/2 tbsp oil, salt and pepper. Scatter olives over and bake for 20 minutes until cooked through.
2. Make the dressing
Whisk together orange zest and juice with mustard, 1 1/2 tbsp balsamic vinegar and 3 tbsp olive oil. Season with salt and pepper.
3. Toss lentils & lettuce
Drain and rinse lentils. Toss together with mesclun leaves, roast vegetables and dressing.
4. Finish and plate
Divide salad among bowls to serve.
Notes
If your carrots are sandy, scrub them with a dish brush before roasting.
Set oven to 220ºC. Trim and halve the carrots lengthways. Slice fennel and onion. Wedge sprouts. Toss on a lined oven tray with 1 tsp thyme, 1 1/2 tbsp oil, salt and pepper. Scatter olives over and bake for 20 minutes until cooked through.
2. Make the dressing
Whisk together orange zest and juice with mustard, 1 1/2 tbsp balsamic vinegar and 3 tbsp olive oil. Season with salt and pepper.
3. Toss lentils & lettuce
Drain and rinse lentils. Toss together with mesclun leaves, roast vegetables and dressing.
4. Finish and plate
Divide salad among bowls to serve.
Notes
If your carrots are sandy, scrub them with a dish brush before roasting.
From your box
Dutch carrots, 1 bunch
Fennel, 1
Red onion, 1
Brussels sprouts, 300g
Sicilian olives, 1 tub
Orange, 1
Mustard, 1 jar
Brown lentils, 2 x 400g
Mesclun leaves, 1 bag (60g)
From your pantry
Oil (for cooking + olive), salt, pepper, dried thyme, balsamic vinegar
Dutch carrots, 1 bunch
Fennel, 1
Red onion, 1
Brussels sprouts, 300g
Sicilian olives, 1 tub
Orange, 1
Mustard, 1 jar
Brown lentils, 2 x 400g
Mesclun leaves, 1 bag (60g)
From your pantry
Oil (for cooking + olive), salt, pepper, dried thyme, balsamic vinegar
