Parsnip, Lentil & Bean Salad with Pomegranate [vegan] [gluten free]

Name: Parsnip, Lentil & Bean Salad with Pomegranate [vegan] [gluten free]
Prep time: 10 min
Total time: 30 min
Ingredients: 350g parsnips [12 oz]; 250g frozen shelled edamame (thawed) [8.8 oz / US 2 cups]; 100g mung beans [3.5 oz / US 1/2 cup]; 100g puy lentils [3.5 oz / US 1/2 cup]; 1 pomegranate; 2 handfuls of rocket; 1 garlic clove (crushed); 1 tsp Dijon mustard; 3 Tbsp olive oil (+ extra to roast parsnips); 1 Tbsp maple syrup; 1 Tbsp cider vinegar; 1 Tbsp pomegranate molasses; juice of 1 lemon; 3 Tbsp finely chopped parsley; salt & pepper

Published on November 7, 2015 | In English | By theflexitarian |

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- Prep Time
- 10 Minutes
- Cook Time
- 30 Minutes
- Difficulty Level

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You can eat this Parsnip, Lentil & Bean Salad with Pomegranate warm or at room temperature. Bursting with goodness it combines lentils, edamame and mung beans tossed with parsnip in a sweet pomegranate and maple dressing.

This is a quick and easy recipe that you can make for lunch or dinner. Ideal also for a buffet or as a side dish.

One of your five-a-day, beans and pulses are also packed with low fat and high fibre proteins. Whether you follow a plant-based diet or not, eating more beans and pulses is essential to a healthy balanced diet.

A sprinkle of feta on top works also quite well if you prefer a vegetarian option.

Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Nut-Free, Vegan

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Ingredients

350g parsnips [12 oz]
250g frozen shelled edamame (thawed) [8.8 oz / US 2 cups]
100g mung beans [3.5 oz / US 1/2 cup]
100g puy lentils [3.5 oz / US 1/2 cup]
1 pomegranate
2 handfuls of rocket
1 garlic clove (crushed)
1 tsp Dijon mustard
3 Tbsp olive oil (+ extra to roast parsnips)
1 Tbsp maple syrup
1 Tbsp cider vinegar
1 Tbsp pomegranate molasses
juice of 1 lemon
3 Tbsp finely chopped parsley
salt & pepper

Instructions

Preheat the oven to 220C/gas 7/ fan 200C.
Peel parsnip and cut into thick matchsticks. Spread on a baking tray. Drizzle with olive oil. Cook for around 20 minutes until golden.
In the meantime heat some salted water in 2 separate saucepans. When the water is boiling add lentils to one and mug beans to the other. Cook until done (around 12-15 minutes for the lentils and 15-20 minutes for the mung beans). Check frequently as they still should have a bite.
When done, drain well and set aside.
While everything is cooking, make the dressing by mixing together crushed garlic, olive oil, vinegar, pomegranate molasses, maple syrup, lemon juice and Dijon mustard. Season to taste.
When all is cooked mix parsnips, mung beans, lentils and edamame in a salad bowl. Add rocket, parsley and pomegranate seeds. Toss in dressing.
Serve warm or a room temperature.