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Ribbon carrot salad with lentils, pistachios, goat’s cheese & clementine
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3 tbsp rapeseed oil
1 red chilli, deseeded and finely chopped
250g pack Merchant Gourmet Beluga Lentils
125g pack pomegranate seeds
50g black olives, pitted and chopped
50g pistachios, chopped
25g pack mint, leaves only, chopped
20g pack dill, leaves only, chopped
25g pack parsley, leaves only, chopped
100g Waitrose 1 Moody’s Rosary Ash goat’s cheese (omit for vegan option)
1 Preheat the oven to 100ºC, gas mark ¼. Finely grate the clementine zest onto a baking sheet lined with baking parchment. Place in the oven for 30 minutes, turning occasionally, until dried out.
2 Peel the carrots with a potato peeler, discard the peel then continue to peel the carrots into long ribbons and set aside.
3 Whisk the rapeseed oil with the juice from the clementines and red chilli, then season. Tip the beluga lentils into a bowl and toss with the dressing.
4 Add the pomegranate seeds, olives, pistachios, herbs and carrot ribbons to the lentils and toss to combine. Scatter with the goat’s cheese and dried clementine zest. Serve with flatbreads and Waitrose Moroccan Houmous
Typical values per serving:
This recipe was first published in January 2018.