aol! WiFi Call © 10:58 © 88% a) WAITROSE < Posts Follow = waitrose @ eee WAITROSE & PARTNERS ROASTED CARROT, BEETROOT & LENTIL SALAD SERVES PREPARE COOK 4 20MINs 35mINSs INGREDIENTS 225g uncooked puy lentils 350g baby topped carrots, peeled, trimmed and halved 4 tbsp olive oil 1 tsp coriander seeds, crushed 1 tsp ground cumin 50g pumpkin seeds 3 echalion shallots, sliced lengthways OAV m Q 6 3 tbsp nonpareille capers, rinsed and patted dry 3 pitted medjool dates, roughly chopped 3 tbsp sherry vinegar 330g pouch cooked beetroot, cut into wedges % x 25g pack flat leaf parsley, leaves roughly chopped 80g pack spinach, shredded A @ 2 ©al! WiFi Call 10:58 @ 88% a) < WAITROSE Posts Follow = waitrose @ eee METHOD oO a O Preheat the oven to 220°C, gas mark 7. Put the lentils in a large pan and cover with 1 litre cold water. Bring to the boil, then lower the heat and simmer for 20 minutes until tender. Meanwhile, toss the carrots in 1 tbsp oil and the spices. Season and spread over the base of a parchment-lined roasting tin. Roast for 15 minutes, then stir in the pumpkin seeds and roast for another 5 minutes; set aside. While they’re cooking, prepare the remaining salad ingredients. Drain the lentils and set aside, then rinse out the pan and return to a medium-high heat with the remaining 3 tbsp oil. Fry the shallots for 5 minutes until soft and turning golden, then add the capers and dates and fry for a minute more. Remove the pan from the heat and stir through the parsley and spinach. Divide between plates, topping with the carrots and pumpkin seeds. Foe n Q 86 8 ®@