Roasted Carrot Salad with Herbs and Puy Lentils
AGA Recipe by Naomi Hansell inspired by ‘Anna’s Carrots’ From Bolara 60, Istria, Croatia. Served toasty warm. Perfect as a light lunch, for vegan guests (minus the cheese) or as a nutritious side dish alongside a roasted lamb joint.
Ingredients
- 1kg carrots, ‘barrel-cut’ or 1kg of baby topped carrots, halved lengthways or left whole if small
- Olive oil
- A pinch or two of salt and a few grinds of black pepper
- 100g puy lentils, or a pouch of pre-cooked puy lentils.
- The zest and juice of an orange
- 2 tbsps. cider vinegar
- 1 clove garlic, crushed
- 1 tsp ground cumin or whole cumin seeds
- 1 tsp fennel seeds (optional)
- A few pinches of sugar
- A red onion, finely sliced
- A small handful fresh herbs, parsley, dill, mint,chervil, chives are all good options
- 100g feta cheese, in chunks (optional)
- 2 tbsps sunflower seeds, toasted
How to make it...
- Cut up the carrots into pieces and place in a large bowl with 2 tbsps. of olive oil. Season well with salt and pepper and turn on to a large baking tray.
- Roast the carrots on the floor of the roasting oven for 15 mins initially then a further 15 minutes,turning the carrots oven part way through. If necessary, cook the lentils in simmering water for 20 - 30 mins until tender.
- Drain and allow to cool. If using a pouch of pre-cooked lentils, place the unopened pouch in the AGA simmering oven to warm for 20 - 3 mins.
- While the carrots and lentils are cooking/warming, make the dressing in the large bowl. If using whole cumin seeds, first toast them either in a small dry frying pan briefly for just a minute or two until they become aromatic on the boiling plate or floor of the roasting oven.
- Tip into a pestle and mortar along with the fennel seeds and crush. Add to the large bowl along with the zest and juice of an orange,
2 tbsps cider vinegar, 4 tbsps olive oil, the crushed garlic, a pinch or two of salt and whisk together.Taste and add salt and sugar until it tastes delicious. - Once the carrots are roasted and nicely coloured, add the to the bowl with the dressing and mix to coat. Chill until ready to serve.
This recipe was part of our online AGA cooking demonstration produced and presented by AGA specialist, Naomi Hansell. To find out more about when our next demonstration is and how to book your place for free, please click here.
