The perfect seasonal salad for these gloomy winter days! Perfect for lunch or as a side for dinner.
Serves 2
INGREDIENTS
200g carrots
1 tin green lentils, cooked
80g beetroot, cooked
1 tbsp wholegrain mustard
1 fresh lemon
2 tbsp maple syrup
1 tsp garlic paste
1 tbsp olive oil
50g spinach
fresh dill
fresh coriander salt & pepper
METHOD
1. Preheat oven to 190 degrees. Chop the carrots into thin strips and place on a baking tray. Coat the carrots with maple syrup and season with salt and pepper. Place in the oven and cook for 25-30 minutes or until roasted.
2. To prepare the dressing, add the wholegrain mustard, juice of half a lemon, garlic paste, olive oil an salt and pepper to a jug with the tin of lentils (drained) and mix well. Leave to marinade for at least 1 hour.
3. Once the carrots are cooked, assemble your salad! Add the spinach and chopped beetroot first, topped with the maple glazed carrots and marinaded lentils.
4. Finish off by adding a sprinkle of fresh dill and coriander on top to serve!
RECIPE BY @JUSTKATIESKITCHEN
