Parsnip, Lentil & Walnut Salad
Ingrediënten
- 4 parsnips peeled and cut into batons
- 4 tablespoons olive oil
- 30 g walnuts
- 750 ml gluten-free vegetable stock
- 200 g Puy lentils
- juice of ½ lemon
- 1 teaspoon clear honey
- ½ teaspoon gluten-free wholegrain mustard
- ½ garlic clove crushed
- 25 g watercress
- 25 g rocket leaves
- 25 g baby spinach leaves
- 20 g Parmesan cheese shavings
Instructies
- Place the parsnips in a roasting tin and drizzle with 1 tablespoon of the oil.
- Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 30–35 minutes until golden, adding the walnuts 5 minutes before the end of the cooking time.
- Meanwhile, bring the stock to the boil in a saucepan, add the lentils and cook for 25–30 minutes until the lentils are just tender.
- Drain.
- Whisk together the remaining oil, lemon juice, honey, mustard and garlic in a small bowl.
- Transfer the lentils, walnuts and parsnips to a serving bowl, then toss together with the dressing and salad leaves.
- Serve topped with Parmesan shavings.
Notes / Tips / Wine Advice:
For curried parsnip & lentil soup,
heat 1 tablespoon olive oil in a saucepan, add 3 peeled and chopped parsnips and cook for 2–3 minutes. Stir in 1 teaspoon curry powder and 50 g red lentils and cook for 1 minute, then stir in 900 ml gluten-free vegetable stock. Simmer for 20–25 minutes until the parsnips are tender. Remove from the heat and blend with a hand-hand blender, adding a little milk to loosen if needed. Ladle into 4 bowls and serve sprinkled with 1 tablespoon chopped toasted walnuts and ½ tablespoon grated Parmesan cheese.Calories per serving 198
Nutritional Information
Calories: 435 kcal
