Cooking Corner

Roast vegetable and lentil salad

Ingredients for lentils:
1 cup lentils
1cup carrot diced
small fenel bulb diced
2 tbsp olive oil
2 ½ (aprox) cups water

Roast vegetables:
3 carrots
2 parsnips
6 yams
4 kumara
3 beetroot 200gr pumpkin
5 tbsp olive oil
handful of fresh thyme or rosemary leaves

Dressing:
4 tbsp olive oil
juice of one lemon
1 tsp hot sauce
½ cup mint and parsley finely chopped.
Method:
Preheat oven to 180 degrees
Wash lentils well and toss into saucepan
with other ingredients. Heat gently to allow
the ingredients to soften(3-4 minutes)
Cover mixture with water and allow
to simmer for 25 – 30 minutes. If froth or scum
appears skim off.
Peel vegetables an cut into 5 cm chunks. Put in
Roasting pan and cover with oil, herbs, cumin and salt.
Roast until golden and cooked (about 45 minutes)

Mix dressing ingredients together to make dressing.
To serve put in warmed dish with lentils and pour
dressing over.
Serve to accompany roast meat or chicken.