parsnip, lentil and walnut salad
Preparation time 10 minutes, Cooking time 30–35 minutes
4 parsnips, peeled and cut into batons
4 tablespoons olive oil
30 g (1 oz) walnuts
750 ml (1¼ pints) gluten-free vegetable stock
200 g (7 oz) Puy lentils
juice of ½ lemon
1 teaspoon clear honey
½ teaspoon gluten-free wholegrain mustard
½ garlic clove, crushed
25 g (1 oz) watercress
25 g (1 oz) rocket leaves
25 g (1 oz) baby spinach leaves
20 g (¾ oz) Parmesan cheese shavings
Place the parsnips in a roasting tin and drizzle with 1 tablespoon of the oil. Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 30–35 minutes until golden, adding the walnuts 5 minutes before the end of the cooking time.
Meanwhile, bring the stock to the boil in a saucepan, add the lentils and cook for 25–30 minutes until the lentils are just tender. Drain.
Whisk together the remaining oil, lemon juice, honey, mustard and garlic in a small bowl.
Transfer the lentils, walnuts and parsnips to a serving bowl, then toss together with the dressing and salad leaves. Serve topped with Parmesan shavings.
For curried parsnip & lentil soup, heat 1 tablespoon olive oil in a saucepan, add 3 peeled and chopped parsnips and cook for 2–3 minutes. Stir in 1 teaspoon curry powder and 50 g (2 oz) red lentils and cook for 1 minute, then stir in 900 ml (1½ pints) gluten-free vegetable stock. Simmer for 20–25 minutes until the parsnips are tender. Remove from the heat and blend with a hand-hand blender, adding a little milk to loosen if needed. Ladle into 4 bowls and serve sprinkled with 1 tablespoon chopped toasted walnuts and ½ tablespoon grated Parmesan cheese. Calories per serving 198
|parsnip, lentil and walnut salad|