Indian-Spiced Parsnip & Lentil Salad
A warming spiced Parsnip and lentil salad that is perfect for the fall. Satisfying and filling, yum!
Servings: 4
Calories: 351kcal
Equipment
Ingredients
- 500 g parsnips (3 large or 5 small)
- 1 ½ teaspoons cumin seeds
- 1 ½ teaspoons coriander seeds
- ½ teaspoon brown mustard seeds
- ½ teaspoon fenugreek seeds
- ¼ teaspoon ground turmeric
- ¼ teaspoon crushed chilli flakes
- 2 tablespoons + 1 teaspoon rapeseed or olive oil divided
- 1 teaspoon nigella seeds (kalonji seeds)
- 1 tablespoon runny honey
- ½ cup lentilles vertes or Puy lentils
- 1 bay leaf
- 1 clove garlic bashed
- 2 banana shallots
- ½ pomegranate
- a few handfuls of watercress
Dressing
- 1 lemon juice
- ½ teaspoon honey
- ½ teaspoon dijon mustard
- 1 clove garlic finely grated
- 2 tablespoons rapeseed or olive oil
Instructions
- Preheat oven to 200°C (400°F).
- Peel the parsnips and cut into batons - make sure they're not too thin or else they'll burn. Place in a mixing bowl.500 g parsnips
- Add the whole spices to a frying pan and toast gently until they start to pop and smell fragrant, about 3 minutes. Leave to cool and then grind in a spice grinder or pestle and mortar. If using a pestle and mortar, sieve the mix before using to remove any large pieces. You should have around 2 tablespoons of spices.1 ½ teaspoons cumin seeds, 1 ½ teaspoons coriander seeds, ½ teaspoon brown mustard seeds, ½ teaspoon fenugreek seeds
- Sprinkle the spice mix over the parsnips, along with the turmeric, chilli flakes and some salt and pepper. Drizzle with 2 tablespoons rapeseed or olive oil and toss well to ensure all the spices are evenly distributed. Spread out on a baking sheet and bake for 15 minutes.¼ teaspoon ground turmeric, ¼ teaspoon crushed chilli flakes, 2 tablespoons + 1 teaspoon rapeseed or olive oil
- Meanwhile, cook the lentils. In a heavy based pan, bring the lentils to the boil in 1 cup of water, along with the bay leaf and bashed garlic clove. Once boiling, pop on a lid and reduce the heat. Cook gently for 20-25 minutes until tender. Season towards the end of the cooking time and then drain and remove the bay leaf and garlic.½ cup lentilles vertes or Puy lentils, 1 clove garlic, 1 bay leaf
- After 15 minutes, remove the parsnips from the oven. Sprinkle with the nigella seeds and drizzle with the honey. Toss gently and return to the oven for 10 minutes. The parsnips should be tender and golden.1 teaspoon nigella seeds, 1 tablespoon runny honey
- Finely slice the shallots. Warm a teaspoon of oil in a frying pan and add the shallots. Add a pinch of salt and gently fry until soft and pale golden. Set aside.2 banana shallots
- Place the dressing ingredients into a jar and shake to combine. Season to taste.1 lemon, ½ teaspoon honey, ½ teaspoon dijon mustard, 1 clove garlic, 2 tablespoons rapeseed or olive oil
- To serve, toss together the lentils and watercress with a couple of tablespoons of the dressing. Arrange on a platter or on individual plates. Top with the parsnips, fried shallots and pomegranate arils. Serve immediately with more dressing on the side.½ pomegranate, a few handfuls of watercress
Nutrition
Calories: 351kcal | Carbohydrates: 49.7g | Protein: 8.9g | Fat: 15.6g | Saturated Fat: 2.2g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 10.6g | Sodium: 38.7mg | Potassium: 841mg | Fiber: 10.7g | Sugar: 12.2g | Vitamin A: 17.7IU | Vitamin C: 53.1mg | Calcium: 94.3mg | Iron: 3.9mg