Win over family and friends with an unlikely ally – salad! Maxwell & Williams Dutch carrot and lentil recipe takes the ‘sad’ out of salad and is the perfect way to build in more greens (and oranges and yellows) to your week.
Surprisingly delicious and nutritious, this dish is the perfect way to encourage your loved ones to eat more greens (and oranges and yellows). Roasted beets and caramelised carrots are mixed in with tender lentils then topped with creamy feta, smooth yoghurt and crunchy toasted almonds to create a beautifully balanced dish with just the right amount of bite for everyone to enjoy.
A satisfying main for two or a filling entrée for four, make one more serve than necessary to ensure dinner guests and loved ones won’t fight over the salad servers – we promise, it really is that good!
Every homemaker and entertainer’s dream, this roast vegetable salad is a great make-ahead meal. Perfect for busy weekday evenings or large and lively weekend gatherings, simply prepare in advance, welcome guests into your home and bring out this vibrant and hearty dish for everyone to share.
Equally delicious served warm or cold and incredibly easy to serve and eat, this dish encourages conversation, discussion and storytelling around the dining table.
For bonus party points, allow this colourful dish to shine by serving on Maxwell & Williams’ striking Caviar Speckle dinnerware and co-ordinating Caviar Black range. Easy to mix and match, Caviar Speckle’s charcoal speckle glaze on a cream background is a perfect pairing to Caviar Black’s contemporary matte black textured finish.
Inspired by Australia’s renowned contemporary café culture, these cream and black porcelain dinner plates, bowls and platters are ideal for special occasions with both ranges available as dinnerware and servingware.
Serves 4 Prep 15 mins Cook 30 mins
- 1 ½ cups French green lentils du Puy, rinsed
- 1 small brown onion, quartered
- Fine sea salt
- Fresh cracked pepper
- 1 bunch yellow beetroot, scrubbed, trimmed and cut into wedges
- 1 bunch carrots, scrubbed, trimmed and halved lengthwise or cut into 1.5cm slices (if larger)
- 3 tbs olive oil, more as needed
- 1 bay leaf
- 1 cup plain full-fat yoghurt
- 1 large clove garlic, crushed
- 1 tsp fresh lemon juice, more as needed
- ¼ cup parsley, chopped, plus more for garnish
- ¼ cup dill, chopped, plus more for garnish
- 110g feta cheese, crumbled
- ½ cup toasted almonds, coarsely chopped
- Position a rack in the centre of the oven and preheat to 180 C (160 C fan-forced)
- Place the lentils in a medium saucepan, over with 10cm of water and add the onion and bay leaf. Place over high heat, bring to a boil, then reduce the heat down to low and simmer until the lentils and tender but still hold their shape, this will take approximately 20-30 minutes. Add 1 teaspoon of salt toward the end of the cooking time, and more water if needed. Drain the lentils and discard the bay leaf, while still retaining the onion.
- Meanwhile, toss beets and carrots with 2 tablespoons of olive oil and ½ teaspoon each of salt and pepper. Roast the vegetables in the oven for approximately 25-30 minutes, or until golden brown and tender. Toss them halfway through cooking and then add the cooked onion at the halfway point.
- In a small Caviar Speckle matte-glazed bowl, whisk together yogurt, garlic, lemon juice, chopped parsley and dill, ¼ teaspoon salt, and the remaining tablespoon of olive oil.
- When ready to serve, toss the lentils with a drizzle of olive oil, a good squeeze of lemon, and salt and pepper to taste. Place the lentils on your favourite Caviar Speckle plate and top with the roasted vegetables, feta, extra herbs and almonds. Drizzle with yoghurt sauce.