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Puy lentil, parsnip & walnut salad
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Total Time: 1 hour 25 minutes
Festive salad perfect for Christmas, served as a starter or side dish.
Ingredients:
6parnsips
1 litre vegetable stock
250 g puy lentils
1bay leaf
50 g walnuts
2 tbsp olive oil
3 tbsp walnut oil
1 tbsp red wine vinegar
2 tsp runny honey
1/2 tsp Dijon mustard
1shallot
1/2 clove of garlic
a large bunch of watercress or rocket leaves
a few shavings of vegetarian hard cheeseto serve
Instructions:
1. Preheat the oven to 200ºC/400ºF/gas 6.
Peel and cut parsnips into 5cm long, 1cm thick batons.
Chop shallot and crush garlic.
Boil stock, add lentils and bay leaf, simmer for 25–30 minutes. Drain and set aside.
Toast walnuts in the oven.
Replace walnuts with parsnips on tray, drizzle with olive oil, roast for 35 minutes.
Whisk together walnut oil, vinegar, honey, mustard, garlic, and shallots for dressing.
Toss lentils, walnuts, parsnips with dressing in a bowl.
Serve salad on watercress or rocket, top with vegetarian hard cheese shavings.