Roast Carrot, Lentil & Hazelnut Salad with Rose Water
|3||Carrots, peeled or skins scrubbed|
|½ tsp||Coriander seeds|
|2 tsp||Balsamic vinegar|
|½ tsp||Cumin seeds|
|3 Tbsp||Extra virgin olive oil|
|1 to taste||Salt & freshly ground pepper|
|100 g||Lentils, rinsed (green or Puy)|
|1||Shallot, or small red onion, peeled and chopped|
|1 tsp||Thyme leaves|
|150 g||Green beans|
|1 handful||Olives, large|
|4 Tbsp||Rose water|
|1 Tbsp||Lemon juice|
|2 handfuls||Salad leaves|
|100 g||Hazelnuts, toasted, skins rubbed off and crushed|
- Preheat oven to 180 degC.
- Cut both ends from the carrots, cut in half lengthways and slice into thick pieces. Put in a roasting dish with the coriander
- and cumin seeds, balsamic vinegar and 1 tbsp olive oil and toss it all together.
- Lightly season and roast until they begin to colour and soften a little, stirring a couple of times.
- They will take around 30 minutes. Once cooked, tip into a bowl with all the pan juices.
- Put the lentils, shallot or onion, bay leaves, thyme and 1 tbsp olive oil in a pot and add enough cold water to cover by 2cm.
- Bring to the boil, then rapidly simmer until the lentils are cooked, 15 to 25 minutes, stirring occasionally.
- If they look dry, top up with a little hot water. Leave to cool, then season with salt and pepper.
- To serve, mix the beans and olives with the carrots, rose water, lemon juice and remaining olive oil.
- Gently mix in the salad leaves and divide among your plates. Spoon the lentils on and scatter with the hazelnuts.