Roasted root vegetable salad with lemon and goat’s milk cheese
Prep: 15 mins,
Cooking: 1 hr
This is a superb vegetarian dish – satisfying on so many levels and best served lukewarm or at room temperature. The lentils are earthy and nutty, the goat’s milk cheese is creamy and punchy, and the vegetables are slightly charred and tender.
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Ingredients (15)
250 g | lentils |
45 ml | olive oil |
1 | lemon — juiced and finely grated rind |
1 | garlic clove — finely grated |
10 ml | honey |
sea salt and freshly ground black pepper | |
1 tbsp | fresh Italian parsley |
2 cup | vegetables — of your choice |
30 ml | olive oil |
2.5 ml | cumin |
2.5 ml | cinnamon |
sea salt and freshly ground black pepper |
TO ASSEMBLE
200 g | goat's milk cheese |
fresh Italian parsley — finely chopped | |
30 ml | pine nuts — roasted in a dry pan |
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