Recipe: Alison Mawer

Crunchy vegetables with soft lentils all wrapped up in a thick flavoursome dressing, this recipe from Alison Mawer is quick and delicious.  Click here to read Alison’s blog Pease Pudding

200g baby beetroot, peeled and halved
200g baby carrots, scrubbed and stalk removed
400g tinned lentils
4 sundried tomatoes
handful fresh parsley
handful fresh coriander
1 tsp zahtar spice
1 tbsp balsamic vinegar
2 tbsp olive oil
salt & pepper

Preheat oven to 180C

Drain the tinned lentils, then place in a large bowl.

Place the beetroot and carrots on a roasting tray and coat with 2 tablespoons of olive oil. Keep the beetroot and carrot separate if you don’t want the beetroot to turn the carrots pink.

Roast for 20 minutes, they’ll still be a little crunchy, then add to the bowl of lentils.

Blend together the sundried tomatoes, parsley, coriander, zahtar, balsamic and olive oil to a thick dressing.

Add the dressing to the bowl with the lentils & roasted vegetables and mix through.

Season with salt & pepper to taste and serve warm or chill in the fridge to serve later cold.

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