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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

    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

    Ingredients

    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

    Method

    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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