Carrot and lentil salad recipe
The fresh flavours of this seasonal salad will brighten up any grey day.
¼ cup freshly squeezed orange juice
½ cup white wine vinegar
1 Tbs honey
400g tin lentils, well rinsed
1 cinnamon stick
2 star anise
1 tsp minced garlic
1 bunch baby purple carrots, well washed & cut into 3cm diagonal lengths
1 bunch orange baby carrots, well washed & cut into 3cm diagonal lengths
1 Tbs coriander seeds, roughly crushed
¼ tsp salt (optional)
¼ tsp cracked pepper
2 tsp hazelnuts, chopped ¼ cup fresh coriander, chopped
50g lettuce mix
Preheat oven to 230C
Combine orange juice, vinegar, honey, cinnamon stick, star anise and garlic in a small saucepan and simmer for 30 minutes until reduced by about a third.
Spray a non stick baking pan and add carrots, coriander seeds, salt & pepper and spray liberally with oil.
Bake for 15 minutes and add reduced syrup and continue to cook for another 10 minutes.
Cool slightly, add lentils and allow to cool.
Serve on a bed lettuce mix, scatter with hazelnuts, fresh coriander and serve.
Recipe supplied by Weigh It Up.