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Carrot & lentil salad - a very bright and fortifying winter bowl to combat the grey skies
Recipe
Makes 2 portions
100g dried puy lentils
200g carrots, washed and cut roughly into thumb sized chunks
A good handful of radicchio leaves, washed
A handful of spinach leaves, washed and sliced
1 tsp washed and chopped tarragon leaves
1 tsp honey
Crumbled goat’s cheese to garnish
Half tsp caraway seeds
Good pinch of fresh or dried thyme
1 tbsp red wine vinegar
1 tbsp olive oil
1 tsp Dijon
Neutral oil for cooking
Salt and pepper
1. Cover the carrots in a large pan with cold, salted water. Bring to a simmer, cook until just tender and drain. Colour in a pan with a little oil over a medium heat, then add the thyme, honey and caraway seeds. Cook for 2-3 mins, then set aside
2. Meanwhile wash the lentils, simmer in plenty of salted water until tender, then drain
3. Whisk together the Dijon, olive oil, vinegar & tarragon and mix together with the lentils
4. Muddle everything together with the leaves, season to taste and top with the goat’s cheese
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