Roast Carrot and Lentil Salad

I made this salad on New Year’s Eve as a bit of a ‘throw together’ type salad and the feedback was exceptional. Everyone raved about it, so I thought it best that I write it up, which is always challenging when the original recipe was made up and not documented. So, last week, I made the salad again from what I could remember and here it is…

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Lentils make a great base for a more substantial salad. They are great source of both protein and carbohydrate, as well as providing a good amount of fibre and B vitamins. Lentils and other legumes should be included more regularly in most people’s diets, and are particularly important for those who choose to follow a vegetarian or vegan diet due to their iron, zinc and protein content, nutrients that are often lacking in a vegetarian or vegan diet.IMG_7974

Lentils are often overlooked as people aren’t always sure how to incorporate them into meals, however, regular consumption of pulses (at least 3 times per week) has actually been shown to decrease the risk of developing certain cancers, particularly, colorectal cancer, due to their high soluble fibre content, which helps to keep the bowels healthy and moving well. Salads, such as this one is a great use for lentils. Other ideas include adding some lentils into a bolognese sauce, making lentil burgers, or adding them to a curry or a stew. There are so many ways to include them regularly into the diet.

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The roasted chickpeas add a great crunch to this salad and really break up the texture of the lentils and roast vegetables well. The honey and cumin roasted carrot and pumpkin provide a sweetness and spice, which are complemented by the sweetness of the grapes. If you can’t get red grapes, pomegranate would make a good substitute.

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The components of this salad can all be prepared in advance and then assembled just before serving.

Enjoy xx

Ingredients:

  • 8 Dutch carrots, cut into 3cm pieces
  • 2 cups pumpkin, diced into 1-2cm cubes
  • 2 x 1 tbs extra virgin olive oil
  • 1 tbs honey
  • 1 tsp cumin, ground
  • 1 cup du Puy lentils
  • 400g chickpeas, roasted
  • 1/2 red onion, finely diced
  • 1 1/2 cups red grapes, halved
  • 1/2 cup of each coriander, mint and parsley, chopped
  • 1/4 cup pinenuts, toasted
  • 1/4 cup pumpkin seeds, toasted

Dressing:

  • 1/3 cup extra virgin olive oil
  • Juice of 1 lemon
  • 1 tsp honey

Method:

  1. Preheat the oven to 160°C and line 2 baking trays with baking paper.
  2. Place chopped carrots and pumpkin into a bowl and add olive oil, honey and ground cumin. Toss to coat the vegetables then place onto one baking tray and cook for ~40-50 minutes or until golden brown. Remove from the oven when cooked.
  3. Drain and rinse the chickpeas and dry well with paper towel or a tea towel. Place in a bowl and drizzle with 1 tbs of olive oil and season with salt a pepper. Place onto the second baking tray and bake for ~45-50 minutes or until dry and crunchy. Remove from the oven when cooked.
  4. While the vegetables are roasting, cook the lentils. Rinse the lentils and drain then add 1 1/2 cups of water. Heat on the stove top and bring to the boil, once boiling, reduce heat to a simmer and cook for 30 minutes, until lentils are tender. Drain and rinse the lentils and allow to cool slightly.
  5. Place the lentils into a large bowl, along with the red onion and the herbs, reserving ~ 1 tbs of herbs for serving, then prepare the dressing by placing all ingredients in a small bowl or jar and mix/shake well to combine. Pour the dressing over the lentils and mix well to combine.
  6. Add the roast vegetables and grapes and gently toss to combine.
  7. Toast the pine nuts and pumpkin seeds in a small frypan over medium heat, stirring occasionally until lightly browned, ~1-2 minutes.
  8. Add half the nut/seed mix and half the roasted chickpeas to the lentils and toss gently to combine.
  9. Top with remaining nut/seed mix and chickpeas, as well as reserved herbs.
  10. Enjoy as a meal on its own or with some grilled chicken, barbecued meat or a piece of fish.

Mango, Asparagus and Avocado Salad

Now that Summer and Christmas are just around the corner, I thought that I would share the salad I made today when our friends came for a late dinner.

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This salad was very much made up on the spot with what I had in the fridge, but turned out to be the quintessential Spring/Summer Salad and makes use of two of my favourite ingredients, which pair together very well, mango and asparagus. Both mango and asparagus have very short seasons, which makes me very sad, but it has meant that we have been eating a lot of them lately to make the most of them while they are in season.

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I’ve posted about how to throw together a delicious salad before, but my key tips are:

  1. Start with a leaf – it could be lettuce, rocket, spinach or other.
  2. Add some veggies – this could be a roast vegetable or a blanched vegetable. In this case I have roasted some pumpkin and blanched some asparagus.
  3. Add some typical salad veggies – I have used cherry tomatoes.
  4. Add some fruit or something for a pop of sweetness – this is where the mango shines.
  5. Add some crunch – nuts or seeds work really well.
  6. Add some cheese and or dressing to bring it all together.

The key to a good salad is a balance of flavours, sweet, salty, sour and bitter.

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Using this above framework allowed me to throw this salad together at the last minute and from the recipe below you can see how it all came together.

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I hope this provides a delicious salad for your next gathering or family meal, or at least some inspiration for throwing together your own salad with what you have in the fridge.

Enjoy xx.

Ingredients:

  • 300g pumpkin, peeled and diced into 1-2cm chunks
  • 10 spears of asparagus, cut into thirds
  • 1/2 a lettuce (I used oakleaf lettuce), torn
  • 2 handfuls of rocket
  • 8-10 cherry tomatoes, halved
  • 1/2 an avocado, diced
  • 1/2 a large mango, diced
  • 1/3 cup roasted almonds, roughly chopped

Dressing:

  • 2 tbs extra virgin olive oil
  • 1 tbs white wine vinegar
  • 1 tsp honey
  • 1 tsp wholegrain mustard
  • 1/2 clove garlic, crushed
  • 1/2 cup basil leaves, chopped
  • Salt and pepper

Method:

  1. Preheat the oven to 200°C and line a tray with baking paper.
  2. Place diced pumpkin into a bowl, drizzle with olive oil and stir to coat. Place onto prepared tray and bake for ~30 minutes or until pumpkin is golden brown. Once cooked, set aside to cool slightly.
  3. Place chopped asparagus into a bowl and cover with boiling water. Allow to sit for 3-4 minutes then refresh under cold water. Set aside.
  4. Prepare the dressing by placing all ingredients into a small jar or bowl and shake/stir well to combine. Set aside.
  5. Arrange the lettuce and rocket into the dish you are going to serve the salad in. Top with roast pumpkin, cherry tomatoes, avocado, mango and asparagus.
  6. Drizzle over the dressing and sprinkle the almonds. Lightly toss to allow the dressing to coat the salad and serve.

Summer Entertaining

Over the weekend, we had some good friends over for a festive season get together. Every year, we catch  up with these friends to celebrate, have a drink and most importantly, share some delicious food.

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I thought I would share our delicious dishes that we created this year, to provide some inspiration for the festive season with some simple, tasty dishes to share with family and friends.

Starters:

Labne Balls with Cranberries and Pistachio Nuts.

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This was the first time I have made labne and it is so delicious and easy. It is commonly eaten more as a dip, but these festive flavoured labne balls were a little bit special. Labne is simply Greek style yoghurt mixed with some salt and strained through a muslin cloth for 12+ hours to remove the whey protein. This leaves a thick yoghurt with a soft goats cheese consistency. I added a small amount of lemon zest and some chilli flakes (only a few as I knew small people would be eating these). After rolling into balls, I rolled them in chopped cranberries and pistachio nuts.

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Baked Camembert.

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If you haven’t tried baked camembert, it is truly amazing! Rich, gooey and delicious! Don’t waste your money getting the most expensive French triple cream camembert as it will be wasted. Any camembert will work well. If you do not have a suitable dish to bake the cheese in, make sure you choose a camembert in a wooden container that is stapled, NOT glued, as the glue will melt and you will have cheese all through the oven.

To make this beautiful cheese:

  1. Score the top of the cheese in a diamond pattern and stick a sprig of rosemary in each of the intersections.
  2. Bake for 10 minutes in a 180°C oven.
  3. While the cheese is cooking, chop 1 tbs of walnuts
  4. Once cooked, remove from the oven, drizzle with 1 tbs of honey and sprinkle the walnuts on top.
  5. Serve with crackers or thin slices of toasted bread.

Potted Salmon:

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Our lovely friends brought round this tasty salmon dish. It does involve clarifying butter, which actually isn’t as daunting as it may sound and is well worth it. The flavours of salmon, dill, capers and lemon work so well together in this yummy starter and can be served with fresh bread, crackers or toasted baguette.

Baked Samosas Cigars.

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These fill wrapped, Indian inspired, vegetarian cigars were also brought by our lovely guests. These were particularly popular with the kids and had chickpeas and plenty of flavoursome spice in them. They were served with a mango dip and a raita type dip.

Mains:

Smoked Rainbow Trout Salad.

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I have made this salad many a time and it is very loosely based on this salad from the Gourmet Traveller magazine. I am going to save my version for my cookbook!

Aaron cooks the fish on the BBQ with is smoker box, which gives an amazing subtle smoky flavour to the fish, and when mixed with the freshness of the Spring vegetables, fresh herbs and kipfler potatoes, it is definitely a crowd pleaser.

Corn, Mint & Pecorino Salad.

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If you want a super, quick and easy salad that is a taste sensation, then I highly recommend this corn salad. The recipe is originally from a restaurant in Byron Bay and has corn, mint, pecorino cheese, olive oil, salt and pepper as its ingredients! The corn needs to be char grilled, which can done on the BBQ, a the recipe suggests or under the grill or in a frypan. So light and fresh, it will accompany seafood so perfectly this festive season.

Barbecued Prawns with Honey and Sesame.

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These prawns were yet another Gourmet Traveller recipe, this time from this months Christmas edition, which means the online recipe isn’t yet available, so if you want the recipe, you’ll need to buy the magazine. They require the marinating of the prawns over night, but the marinade is simple, as is the cooking process and the cooked prawn is then just sprinkled with toasted sesame seeds and drizzled with honey. So tasty!

Dessert

Cardomom, Rose and Gingerbread  Cake.

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I stumbled across this cake in my Instagram feed and I’m so glad I did. From a website called cardamom and tea, it is a simple cake that has to be one of the best cakes I have ever eaten. I would never have thought to pair gingerbread spices with rose water, but wow, what a combination. Whether it be for a Christmas party or a birthday, it is one cake that should not be overlooked!

I hope that this post has provided some inspiration for this busy and delicious time of the year.

Merry Christmas! Xx