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Lentil, Camelina & Roast Veg Salad

Lentil, Camelina & Roast Veg Salad

Home   Recipes for British Beans, Peas & Quinoa   Lentil, Camelina & Roast Veg Salad

by The Cook and Him August 01, 2019

Nothing beats a simple salad in summer weather, and this one from food bloggers The Cook and Him combines roasted veg, our British-grown whole lentils and camelina seeds, and scandalously good maple glazed walnuts. For added bursts of umami richness we suggest adding a spoonful of our fermented wholegrain naked barley.

With the hot sunny weather that (sometimes) comes with summer sometimes you just want something simple and easy to prepare.

Nothing fits the bill more than a good salad. Sam and the gang at The Cook and Him have provided us with this recipe for a tasty salad of Roasted Veg, Whole Lentils and Camelina Seeds, perfect for hot summer days and bursting with flavor.

The star addition here is the maple glazed walnuts which we guarantee you will not be able to stop eating. Add a spoonful of our fermented wholegrain naked barley for extra bursts of malty umami flavour

Serves 1

Ingredients

  • 1 Carrot - peeled or scrubbed clean and roughly diced
  • 1 Red Onion - peeled and roughly diced
  • 1 Sweet Potato - peeled and roughly diced
  • 4 sprigs Fresh Thyme - leaves only
  • Salt and Pepper
  • Drizzle of Olive Oil
  • Optional: Pinch of Dried Chilli Flakes
  • Optional: 1tbsp Fermented Wholegrain Naked Barley
  • 1/2 cup Whole Lentils
  • 1/2 cup Walnuts
  • 2 tsp Maple Syrup
  • 1 tblsp Camelina Seeds
  • 2-3 good handfuls of Salad Leaves - we love a mixture of baby salad leaves, rocket, shredded little gem and lamb's lettuce
  • Optional: 50g Feta Cheese or your preferred vegan alternative
Dressing:
  • 2 tblsp Olive Oil
  • 2 tsp Balsamic Vinegar
  • 1 tsp Mustard - whatever your preference - Dijon, Wholegrain and English Mustard all work well!
  • Optional: Pinch of Smoked Paprika

Method

  1. Preheat your oven to 200 Fan / 220 C / 425 F / Gas 7.
  2. Put all your prepared veg and the fresh thyme leaves into a bowl and toss with a good pinch of salt and pepper, a drizzle of olive oil and the optional chilli flakes. Tip onto a baking tray or dish and roast in the oven for 25-30 minutes until tender.
  3. Give the lentils a rinse under cold water then put into a small saucepan, add enough water to completely cover them and simmer over a gentle heat for 25 minutes until softened. Drain off all the liquid. Stir in the optional fermented wholegrain naked barley if using.
  4. While the lentils and veg are cooking put the walnuts, maple syrup and camelina seeds into a small frying pan and cook over a medium heat until caramelised, tossing everything very frequently. Restrain yourself from eating all of these before they get to the salad.
  5. When everything is cooked, put all your salad leaves into a large bowl then toss through the warm veg, the cooked lentils and crumble in the feta cheese or alternative.
  6. Tip everything into a serving bowl and scatter over the walnuts
  7. Whisk or, in a lidded container, shake together your dressing ingredients and drizzle over the salad.


The Cook and Him
The Cook and Him

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