Recipe & Images: EMMA GALLOWAY
Honey rounds out this mustard-forward dressing to coat tender roasted vegetables and protein-rich lentils. This can be served as a side or a meal in its own right.
4 large carrots (approx. 500g), ends trimmed and sliced into bite-sized chunks
½ large cauliflower, cut into florets (cut stem into chunks and use too)
2–3 tbsp olive oil
¼ cup black (beluga) lentils (or use French-style lentils)
½ red onion, finely sliced
large handful flat-leaf parsley, roughly chopped
Honey Mustard Dressing
1 tbsp honey
1 tbsp wholegrain mustard
3 tbsp apple cider vinegar
6 tbsp extra virgin olive oil
Preheat oven to 200C. Place chopped carrots and cauliflower onto separate oven trays, drizzle both with olive oil and season with salt and pepper. Roast 25–30 minutes or until tender and golden (the carrots will likely take a few more minutes than the cauliflower), stirring occasionally and rotating trays halfway to ensure even cooking.
Meanwhile, place lentils into a small saucepan, cover with plenty of cold water and bring to the boil. Reduce to a simmer and cook 10–12 minutes or until tender but not mushy. Drain well.
In a small bowl combine honey and mustard and mix well. Whisk in apple cider vinegar, then continue to whisk as you drizzle in the olive oil to form a lovely emulsified dressing. Season with salt and pepper.
Place red onion into a large serving bowl, add a few tablespoons of dressing and mix well, setting aside to marinate while the vegetables and lentils are cooking.
To serve, add cooked vegetables and drained lentils to the serving bowl, drizzle with enough dressing to coat (any leftovers will store in a glass jar in the fridge for up to 1 week), scatter over chopped parsley and mix well.