March 23, 2013 by alexanderwillowharvey
I went to bed last night wanting a salad really bad, and this morning was greeted with a blanket of snow covering the garden. I almost gave up on my dreams of a salad, that was until a threw some roasties in the oven, found some lentils and well everything else seemed to fall into place! I ended up with a light, yet hearty, comforting, warming salad- that may seem like a bit of an oxymoron, but its entirely possible! Here’s how….
about 8 medium roasting potatoes, diced in to bitesized chunks
a genourus glug of olive oil
2 onions, finely diced
2 celery stalks, finely diced
2 carrots, finely diced
salt n’ pepper
1 tbsp minced fresh rosemary
2 1/2 tsp Italian seasoning
a pinch of ground fennel (if you feel like it)
3 tbsp coarse semolina
1 tin green lentils, drained and rinsed
scant 1/4 cup dijon mustard
1/4 cup agave syrup
2 or more tbsps lemon juice
1 tbsp olive oil
a few handfuls of fresh rocket
Add the diced potatoes to a pan of cold water, bring to the boil, once boiling cook for 10 minutes or so, until you can easily insert a knife into the center. Drain and return to the pan, drizzle with olive oil and toss with the rosemary, Italian seasoning and semolina, pop the lid on the pan and give a lil’ shake, don’t go too crazy now. In a big roasting dish toss the carrots, onions and celery with a bit of olive oil and add the potatoes. Season with salt and pepper and roast in a preheated oven at 220c/430f for about 40- 50 minutes, turning the potatoes once or twice during cooking.
About 5 minutes before the end, toss through the drained lentils. Whisk the dijon, and agave with the lemon juice and a glug of olive oil, as soon as you take the roasting tray out of the oven toss through a lil’ bit of the dressing (save the rest to add as you like at the table) serve on top of fresh rocket and garnish with fresh lemon slices and rosemary.