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    Roasted carrot, beetroot and lentil salad with date and caper dressing

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    Roasted carrot, beetroot and lentil salad with date and caper dressing

    This vegan salad can be served warm for supper or for lunch the next day. Non-vegans might like to top it with feta or goat's cheese. 

    • Preparation time: 20 minutes
    • Cooking time: 35 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 4


    225g uncooked puy lentils (or 2 x 250g packs ready-cooked puy lentils)
    350g baby topped carrots, peeled, trimmed and halved
    4 tbsp olive oil
    1 tsp coriander seeds, crushed
    1 tsp ground cumin
    50g pumpkin seeds
    3 echalion shallots, sliced lengthways
    3 tbsp nonpareille capers, rinsed and patted dry
    3 pitted medjool dates, roughly chopped
    3 tbsp sherry vinegar
    330g pouch cooked beetroot, cut into wedges
    ½ x 25g pack flat leaf parsley, leaves roughly chopped
    80g pack spinach, shredded


    1. Preheat the oven to 220°C, gas mark 7. Put the lentils in a large pan and cover with 1 litre cold water. Bring to the boil, then lower the heat and simmer for 20 minutes until tender. Meanwhile, toss the carrots in 1 tbsp oil and the spices. Season and spread over the base of a parchment-lined roasting tin. Roast for 15 minutes, then stir in the pumpkin seeds and roast for another 5 minutes; set aside. While they're cooking, prepare the remaining salad ingredients. 

    2. Drain the lentils and set aside, then rinse out the pan and return to a medium-high heat with the remaining 3 tbsp oil. Fry the shallots for 5 minutes until soft and turning golden, then add the capers and dates and fry for a minute more. 

    3. Remove the pan from the heat and stir through the parsley and spinach. Divide between plates, topping with the carrots and pumpkin seeds. 

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