NZ Woman's Weekly

Roast Carrot, Lentil & Hazelnut Salad with Rose Water

Roast Carrot, Lentil & Hazelnut Salad with Rose Water
  • Meal Type

    Salad
  • Total time

    30 minutes
  • Servings

    3-4
  • Courses

    Dinner

Makes 6 starters
A great first course or part of a buffet-style dinner, this salad is full of interesting textures and flavours, with the rose water adding a lovely twist. If you don’t have any, it’ll still be a great salad.

  • 3 carrots, peeled or skins scrubbed
  • ½ tsp coriander seeds
  • ½ tsp cumin seeds
  • 2 tsp balsamic vinegar
  • 3 tbsp extra virgin olive oil
  • Salt and freshly ground black pepper
  • 100g lentils, rinsed (green or Puy)
  • 1 shallot or small red onion, peeled and chopped
  • 2 bay leaves
  • 1 tsp thyme leaves
  • 150g green beans, cut on an angle, blanched and refreshed
  • 1 large handful olives
  • 1 tbsp rose water
  • 1 tbsp lemon juice
  • 2 handfuls salad leaves
  • 100g hazelnuts, toasted, skins rubbed off and crushed

1. Preheat oven to 180°C.
2. Cut both ends from the carrots, cut in half lengthways and slice into thick pieces. Put in a roasting dish with the coriander
and cumin seeds, balsamic vinegar and 1 tbsp olive oil and toss it all together. Lightly season and roast until they begin to colour and soften a little, stirring a couple of times. They will take around 30 minutes. Once cooked, tip into a bowl with all the pan juices.
3. Put the lentils, shallot or onion, bay leaves, thyme and 1 tbsp olive oil in a pot and add enough cold water to cover by 2cm. Bring to the boil, then rapidly
simmer until the lentils are cooked, 15 to 25 minutes, stirring occasionally. If they look dry, top up with a little hot water. Leave to cool, then season with salt and pepper.
4. To serve, mix the beans and olives with the carrots, rose water, lemon juice and remaining olive oil. Gently mix in the salad leaves and divide among your plates. Spoon the lentils on and scatter with the hazelnuts.

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