Indian-Spiced Parsnip & Lentil Salad

• Vegetarian
• Gluten free

• Produce

  • 2 Banana shallots
  • 1 Bay leaf
  • 1/4 tsp Chilli flakes
  • 1 clove Garlic
  • 1 Garlic clove
  • 1/2 cup Lentilles vertes or puy lentils
  • 500 g Parsnips
  • 1/2 Pomegranate
  • 3 handfuls Watercress

• Condiments

  • 1/2 tsp Dijon mustard
  • 1/2 tsp Honey
  • 1 Lemon juice
  • 1 tbsp Runny honey

• Baking & Spices

  • 1 1/2 tsp Coriander seeds
  • 1/2 tsp Fenugreek seeds
  • 1/2 tsp Mustard seeds, brown
  • 1/4 tsp Turmeric, ground

• Oils & Vinegars

  • 4 1/3 tbsp Rapeseed or olive oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin seeds
  • 1 tsp Nigella

Found on eatloveeats.com

Description

Directions

• Preheat oven to 200°C (400°F).
• Peel the parsnips and cut into batons - make sure theyre not too thin or else theyll burn. Place in a mixing bowl.
• Add the whole spices to a frying pan and toast gently until they start to pop and smell fragrant, about 3 minutes. Leave to cool and then grind in a spice grinder or pestle and mortar. If using a pestle and mortar, sieve the mix before using to remove any large pieces. You should have around 2 tablespoons of spices.
• Sprinkle the spice mix over the parsnips, along with the turmeric, chilli flakes and some salt and pepper. Drizzle with 2 tablespoons rapeseed or olive oil and toss well to ensure all the spices are evenly distributed. Spread out on a baking sheet and bake for 15 minutes.
• Meanwhile, cook the lentils. In a heavy based pan, bring the lentils to the boil in 1 cup of water, along with the bay leaf and bashed garlic clove. Once boiling, pop on a lid and reduce the heat. Cook gently for 20-25 minutes until tender. Season towards the end of the cooking time and then drain and remove the bay leaf and garlic.
• After 15 minutes, remove the parsnips from the oven. Sprinkle with the nigella seeds and drizzle with the honey. Toss gently and return to the oven for 10 minutes. The parsnips should be tender and golden.
• Finely slice the shallots. Warm a teaspoon of oil in a frying pan and add the shallots. Add a pinch of salt and gently fry until soft and pale golden. Set aside.
• Place the dressing ingredients into a jar and shake to combine. Season to taste.
• To serve, toss together the lentils and watercress with a couple of tablespoons of the dressing. Arrange on a platter or on individual plates. Top with the parsnips, fried shallots and pomegranate arils. Serve immediately with more dressing on the side.