Curried Lentil, Brown Rice & Parsnip Salad [vegan]

Instructions

1. Preheat the oven to 200ºC/400ºF/Fan 180ºC/Gas Mark 6
2. Peel parsnips and cut them in quarters lengthways.
3. Place parsnips on a roasting tray, drizzled with some olive oil.
4. Roast in the oven for 20-30 mins until golden and tender.
5. Heat some water into 2 saucepans. When water is boiling add lentils to one saucepan and brown rice to the other. Cook for 15- 20 mins until cooked. Lentils and brown rice should still have a bite.
6. Drain well. Place lentils and brown rice in a salad bowl.
7. Make dressing by mixing together Dijon mustard, oil, vinegar, cumin, curry powder, crushed garlic and maple syrup. Season to taste with lemon juice, salt and pepper.
8. Toss lentils and brown rice in dressing. Add roasted parsnip, pomegranate seeds, finely sliced shallots and finely chopped coriander. Adjust seasoning with lemon juice, salt and pepper.
9. Serve warm or at room temperature.

• Servings : 6
• Ready in : 45 Minutes
• Course : Salads
• Recipe Type : December Recipes, February Recipes, January Recipes, March Recipes, November Recipes, October Recipes, September Recipes
• Ingredient : Lentils, Parsnip