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Puy lentil, parsnip & walnut salad

Added 26/Dec/2014




  1. preheat oven to 200C. Peel parsnips, cut into batons about 5x1cm.
  2. Finely chop shallot and garlic.
  3. Bring stock to the boil and add lentils and bay leaf, simmer gently until lentils tender (30 min, lentils must retain bite).
  4. Drain lentils and discard bay leaf. Set aside.
  5. Place walnuts on baking tray and toast in oven until lightly brown.
  6. Remove walnuts and place parsnips on tray, adding the olive oil. Roast for 35 min until golden.
  7. Make dressing by combining ingredients.
  8. Toss together in a bowl. Serve on bed of rocket salad, adding the cheese if desired.