Recipe: Alison Mawer
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.