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Roasted Root Veggie & Lentil Salad

Roasted Root Veggie & Lentil Salad

with Caramelised Walnuts, Feta & Dijon Dressing

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We toyed with calling this delish little salad ‘Fruits of the Forest’ because we’re whimsical and a little bit ridiculous if we’re being honest. But come on! This winning combo of nuts, feta and root veggies will have you feeling a bit Disney-princess-with- a-forest-animal-sidekick too.

Keep an eye out...Due to recent sourcing challenges, we’ve replaced orange kumara with red kumara, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Veggie
Allergens:Tree NutsSulphitesMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

red kumara

1

parsnip

1

beetroot

1 tin

lentils

1 packet

walnuts

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

½

lemon

½ clove

garlic

1 packet

Dijon mustard

(ContainsSulphites)

1 sachet

garlic & herb seasoning

1 bag

baby spinach leaves

1 bunch

parsley

1 block

feta cheese

(ContainsMilk)

1 pinch

chilli flakes

Not included in your delivery

olive oil

1 tbs

brown sugar

½ tbs

water

½ tbs

honey

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2309 kJ
Fat24.9 g
of which saturates9.1 g
Carbohydrate58.7 g
of which sugars19.3 g
Dietary Fibre0 g
Protein21.2 g
Cholesterol0 mg
Sodium1306 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the red kumara and parsnip (both unpeeled) into 2cm chunks. Cut the beetroot (unpeeled) into 1cm cubes. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 25-30 minutes. TIP: Cut the veggies to size so they cook in time. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

2

While the veggies are roasting, drain and rinse the lentils. Roughly chop the walnuts. Zest the lemon to get a pinch, then slice into wedges. Grate the garlic (see ingredients).

3

Heat a large frying pan over a medium heat. Add the brown sugar, the water, a pinch of salt and a pinch of chilli flakes (if using). Cook until melted and bubbling. Add the walnuts and cook, stirring, until sticky, 2-3 minutes. Spread the caramelised walnuts out on a sheet of baking paper and leave to cool. TIP: Cooking the caramel fully will ensure the coating is crunchy and not chewy.

4

In a small bowl, combine the lemon zest, a generous squeeze of lemon juice, the garlic, Dijon mustard, honey and olive oil ( 1 1/2 tbs for 2 people / 3 tbs for 4 people). TIP: Add more or less lemon juice to taste. TIP: Hold back on the garlic if you're not a fan of the raw flavour!

5

Wash and dry the frying pan, then return to a medium heat with a generous drizzle of olive oil. Cook the lentils and garlic & herb seasoning, tossing, until warmed through and fragrant, 1-2 minutes. Remove from the heat, then stir through the roasted veggies and Dijon dressing. Add the baby spinach leaves, then gently toss to combine. Season to taste.

6

Roughly chop the parsley leaves. Divide the roasted root veggie salad between bowls. Crumble over the feta. Garnish with the caramelised walnuts and parsley. Serve with any remaining lemon wedges.