Lentil & Roasted Parsnip Salad (GF)

A beaut dish in this cooler weather…a perfect transition from the raw crunchy salads of summer into the roasted, wholesome and nourishing flavours of autumn.

Fabulous as a side, or the main affair.

Hearty, completely vegetarian, and…gluten free.


YOU WILL NEED:

1 can organic lentils (drained and rinsed thoroughly)
2 large parsnips
1 red onion
1/4 cup walnuts (dry toasted in a frypan)
a large bunch of rocket leaves
organic balsamic vinegar

dressing

3 tbsp olive oil
1 tbsp organic apple cider vinegar
1 tsp seeded wholegrain mustard
2 tsp raw honey

Preheat the oven to 200C (fan forced).

Peel the parsnips and cut them into batons. Scatter them on an oven tray and drizzle with olive oil. Place the red onion on the same tray. Drizzle (the onion only) with a little balsamic vinegar.

Roast for approximately 30mins or until golden and tender. Set aside.

When the onion is cool enough to handle, slice into wedges and segment.

Make the dressing by adding the ingredients to a jar, seal and shake until combined.

Arrange rocket leaves on a serving platter. Scatter with the roasted parsnips and onion wedges, lentils and toasted walnuts. Drizzle the dressing all over.

Serve alongside some roasted pumpkin wedges, drizzled with balsamic vinegar and crumbled with goats feta. A delicious and complementary food combo in my books!

K x

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