Try out this yummy roasted vegetable and lentil salad topped up with yoghurt dressing. Its simply divine.
Serves 4
You will need:
For the roasted vegetables:
Lamb Brand Cumin Seeds 1 tbsp.
Lamb Brand Fennel Seeds 1 tsp.
Lamb Brand Cinnamon ¼ tsp.
Lamb Brand Ground Giner ¼ tsp
Lamb Brand Smoked Paprika ¼ tsp.
Lamb Brand Ground Coriander ¼ tsp.
Lamb Brand Black Pepper pinch
Lamb Brand Table Salt pinch
Lamb Brand Cayenne Pepper pinch
Baby Carrots 500g, sliced in half lengthwise
Fennel 500g (about 2 medium bulbs), sliced lengthwise into thin sections
Olive / Coconut Oil 4 tbsp.
Medium Red Onions 2, peeled and sliced into eights
Lemon Juice • 1 tbsp.
Honey 1 tsp.
For the lentils:
Green / Brown Lentils 225g, soaked then drained
Lamb Brand Star Anise 1
Lamb Brand Table Salt, pinch
Olive Oil 1 tbsp.
A handful of fresh mint / parsley, roughly chopped
For the yoghurt dressing:
Lamb Brand Table Salt, pinch
Greek Yoghurt 250ml
Zest of 1 lemon
All you have to do is:
1. Prepare the roasted vegetables:
a. Toast the cumin and fennel seeds in a dry frying pan over medium heat until fragrant. Remove from heat and using a mortar and pestle, give the seeds a rough grind.
b. Add the crushed seeds to the oil and other ingredients in a small bowl and whisk well.
c. Preheat the oven to 2000C.
d. Place carrots, fennel and red onion on a separate baking sheet and rub with the dressing.
e. Place in the oven to roast for 25-30 minutes until tender and charred around the edges. [The fennel and onions may take longer than the carrots, so remove carrots first if necessary.]
f. Remove from oven.
2. While the vegetables are roasting, cook the lentils.
a. Place in medium saucepan and cover with plenty of water.
b. Bring to a boil, reduce to simmer, add the star anise and cook covered for about 15 minutes.
c. Add a pinch of salt, stir and conintue to simmer covered, until the lentils are tender, about 5 more minutes. Drain and rinse.
d. Stir in olive oil and season to taste.
3. Combine the yoghurt, lemon zest and salt.
4. To assemble, divide the yoghurt and lentils among four plates. Pile the vegetables on top and sprinkle with mint.