Plant-Based
Lentils tossed with a mustard and dill dressing, “paysanne” cut maple rosemary carrots, then finished with a smoky nut havarti cheese.
1. Set oven to 200ºC.
Cut carrots into 3cm angular pieces. Slice leek into thick rounds. Finely chop rosemary leaves. Toss all together on lined oven tray with 1 tbsp maple syrup, 1 tbsp oil, salt and pepper. Roast for 20 minutes until tender.
2. Finely chop dill. Whisk together with 1 1/2 tsp mustard, 1 tbsp vinegar and 2 tbsp olive oil. Season with salt and pepper. Set aside.
3. Halve or quarter tomatoes. Dice havarti cheese. Drain lentils. Toss all together with roasted vegetables, rocket leaves and dressing.
4. Divide lentil salad evenly among plates.
2. Finely chop dill. Whisk together with 1 1/2 tsp mustard, 1 tbsp vinegar and 2 tbsp olive oil. Season with salt and pepper. Set aside.
3. Halve or quarter tomatoes. Dice havarti cheese. Drain lentils. Toss all together with roasted vegetables, rocket leaves and dressing.
4. Divide lentil salad evenly among plates.
Carrots 3
Purple Carrots 2
Leek 1/2 *
Rosemary 1 Sprig
Dill 1 Packet
Cherry Tomatoes 1 Bag (200g)
Almond Havarti Cheese 1 Block (85g)
Brown Lentils 1 Tin (400g)
Rocket Leaves 1/2 Bag (100g) *
* Ingredient Also Used In Another Recipe
From your pantry:
oil (for cooking + olive), salt, pepper, maple syrup, wholegrain mustard, red wine vinegar
Purple Carrots 2
Leek 1/2 *
Rosemary 1 Sprig
Dill 1 Packet
Cherry Tomatoes 1 Bag (200g)
Almond Havarti Cheese 1 Block (85g)
Brown Lentils 1 Tin (400g)
Rocket Leaves 1/2 Bag (100g) *
* Ingredient Also Used In Another Recipe
From your pantry:
oil (for cooking + olive), salt, pepper, maple syrup, wholegrain mustard, red wine vinegar
