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.
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