Puy lentil salad with roast veg
Prep time: 30 minsTotal time: 
Puy lentil salad with roast veg
Puy lentils hold their shape well when cooked, making them ideal for salads like this one. If you’re short on time, you can use two pouches of ready-to-eat lentils
Prep time: 30 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 300g dried puy lentils
- 200g carrots, scrubbed and cut into bite-size chunks
- 1 x 240g pack radishes
- 2 tbsp extra virgin olive oil
- 1 x 250g pack asparagus, trimmed
- 1 x 200g pack Taste the Difference Cocktail Beetroot
- 100g feta, crumbled
- ½ x 30g pack parsley, leaves picked and roughly chopped
For the dressing
- 2 tbsp extra virgin olive oil
- 2 tbsp dijon mustard
- 1 tbsp cider vinegar
- juice of 1 lemon
- ½ tbsp maple syrup
Step by step
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Place the lentils in a sieve and rinse well under cold running water. Drain and transfer to a medium pan with 900ml of cold water. Bring to the boil, then simmer for 25 minutes or until tender. Once cooked, drain well and set aside to cool in a large bowl.
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Meanwhile, preheat the oven to 200°C, fan 180°C, gas 6. Spread the carrots and radishes out on a large baking tray, drizzle over 1 tablespoon of oil and season. Roast for 20 minutes then add the asparagus and beetroot to the tray. Drizzle with another 1 tablespoon of oil, season, then roast for a further 30 minutes or until the vegetables are tender and lightly golden. Remove from the oven and set aside to cool slightly.
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For the dressing, whisk together the olive oil, mustard, vinegar, lemon juice and maple syrup in a small bowl. Season to taste.
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Cut the roasted radishes into quarters, slice the beetroot into smaller chunks and cut the asparagus into bite-size pieces. Mix half the vegetables and feta through the lentils along with most of the parsley. Transfer to a large serving bowl then scatter over the remaining vegetables. Drizzle over the dressing and serve with the remaining parsley scattered over.
