Roasted vegetable and lentil salad

Enhanced with honey and a spices.
 
roasted root vegetable salad

Recipe from: 2 October
Preparation time: 5 min
Cooking time: 25 min
 
 

Ingredients

 
  • 2
    large sweet potatoes - cut into slivers
  • 10 - 12
    baby carrots - stalks intact
  • 2
    Tbs
    honey
  • 2
    Tbs
    vegetable oil
  • 1/2
    tsp
    cumin
  • 1/2
    tsp
    coriander
  • 1/2
    tsp
    cinnamon
  • 1
    can
    lentils - in water
  • 1
    handful of fresh mint and coriander leaves - for serving
Servings: Change Serving
 
 

Method

 
Preheat oven to 200°C. Place the carrots and sweet potatoes in an ovenproof dish and coat with the honey, olive oil and spices. Cook for 20-25 minutes until lightly golden and tender.

To serve, drain the lentils and mix together with the roasted vegetables, adding an extra drizzle of honey if you like.

Sprinkle over a few chopped fresh mint and coriander leaves and serve.

To see a step-by-step gallery, click here.

Reprinted with permission of Sarah Graham. To see more recipes, click here.


 
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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