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.

By Independent Contributor June 27 2019
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Ingredients (18)

250 g lentils
water
45 ml olive oil — extra virgin
1 lemon — juiced and finely grated rind
1 garlic — cloves, finely grated
10 ml honey
sea salt and freshly ground black pepper
1 fresh Italian parsley — mint,finely grated rind
vegetables — roasted
mixed vegetables
30 ml olive oil — extra virgin
2.5 ml cumin — ground
2.5 ml cinnamon — ground
sea salt and freshly ground black pepper
sea salt and freshly ground black pepper
TO ASSEMBLE
200 g goat's milk cheese
fresh Italian parsley — mint finely chopped
30 ml pine nuts — roasted in a dry pan
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Method:

For the lentils, place them in a large pot and cover with cold water (about 5 cm above the lentils).

 

Cook for about 30 minutes until tender but still retaining shape, then drain and rinse briefly with hot water.

 

Shake off excess water, then transfer to a large mixing bowl.

 

Mix the olive oil, lemon juice and rind, garlic and honey in a small mixing bowl, then pour it over the warm lentils and season generously with salt and pepper.

 

Add the parsley and mint and stir well.

 

For the vegetables, preheat the oven to 220 °C.

 

Arrange the vegetables on a roasting tray, drizzle with oil and season with cumin, cinnamon, salt and pepper.

 

Roast for 30 minutes or until golden brown and tender.

 

To assemble: Add the roasted veg to the cooked lentils, add chunks of goat’s milk cheese, then scatter with more parsley, mint and pine nuts.

 

Serve warm or at room temperature.

 

Recipe extract from Cape Mediterranean by Ilse van der Merwe published by Penguin Random House. The book retails for 360

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