Carrot & Parsnip Salad

Summary

Servings: 
2
Prep time: 
10 minutes

Description

It's winter and root veggies are in ambundance. Let's use them wisely!

Ingredients

  • 150g carrot
  • 150g parsnip
  • 150g puy lentils
  • a handful of mint, roughly chopped)
  • 150g kohlrabi
  • 150g beetroot
  • 100g spinach
  • 1 tablespoon maple syrup agave syrup, pomegranate molasses or honey can be used instead

Instructions

  1. Chop carotts, parnships, and beetroots. Roast until tender
  2. Halfway through the process, drizzle with honey
  3. Cook puy lentils and leave to cool
  4. Wash spinach. Thinly slice or matchstick kohlrabi
  5. Roughly chop mint
  6. Arrange spinach, kohlrabi and puy lentils and scatter the roasted veg on top. Serve!

Notes

Thanks to @_mikeeats for sharing this tasty salad with us!