Parsnip, lentil and walnut salad



300g parsnip

200g puy lentils

600ml veg stock



50g walnut

2 tbsp flat leaf parsley

2 tbsp balsamic vinegar

6 tbsp olive oil

1 tbsp wholegrain mustard

½ clove garlic finely grated

Juice of ½ lemon


Pre heat the oven to 200 degrees. Peel and slice the parsnips thinly (remove the core if it is tough), drizzle with olive oil and season with salt and pepper. Roast the parsnips until tender and brown around the edges and then leave to cool a little. Cook the puy lentils in the stock until tender and drain off any excess stock once cooked. Reduce the heat of the oven to 180 degrees, roast the walnuts until golden brown (approx. 5 minutes), cool and then roughly chop. Chop the parsley. Make the dressing by mixing together the vinegar, olive oil, Dijon mustard, lemon juice and garlic. In a bowl mix together the cooked lentils, parsnips, chopped walnuts, parsley and enough dressing to taste. Enjoy as a side dish


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