Puy Lentil, Roasted Carrot and Goats Cheese Salad with Parsley Pistou

    10m prep time
    40m total time
    Medium level
    13 ingredients

A hearty salad filled with roasted carrots, that turn wonderfully sweet and caramelised in the oven. Sharp goats cheese and a fresh parsley pistou, a Provençal sauce made from garlic, fresh herbs and olive oil. We've added a little parmesan into the mix to give it that slight umami taste.

Method

Based on 4 servings, adjust as needed.

Step 1

Preheat the oven to 200°C/180°C fan.

Step 2

Slice the carrots into 2cm slices, cut on the angle and add to a large baking tray along with some olive oil, salt a drizzle of honey and black pepper. Cook for 30 minutes, stirring halfway, until golden and tender. Bake the baguette for the final 10 minutes of cooking time, if serving.

Step 3

Meanwhile, make the pistou. Add the parsley, basil, red wine vinegar, olive oil, garlic, lemon juice and zest to a mini chopper or blender. Season generously and blitz briefly until you have a vibrant green sauce, adding a little water to loosen if needed and fold through the grated veggie Italian hard cheese. You can also do this with a pestle and mortar.

Step 4

Once the carrots are cooked, heat through the puy lentils as per the packet instructions. Toss together the lentils and cooked carrots with half the pistou. Taste to check the seasoning and adjust as needed. Divide the warm salad between plates before crumbling over the goats cheese and spooning over the remaining pistou.
  • Ingredients
  • Based on 4 servings
  • 2 Part Baked Baguette 1 x Sainsbury's Bake at Home White Baguettes x2
  • 1 tbsp Runny Honey 1 x Sainsbury's Runny Honey 340g
  • 500g Cooked Puy Lentils 2 x Merchant Gourmet Puy Lentils & French Green Lentils Simply Cooked 250g
  • 2 tsp Red Wine Vinegar 1 x Sainsbury's Wine Vinegar, Red Wine 500ml
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
  • 2 Garlic Cloves, peeled and grated 1 x Sainsbury's Garlic
  • 30g Parsley 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
  • 1kg Carrots, cut into 1cm rounds 1 x Sainsbury's Carrots 1kg
  • 6 tbsp Olive Oil, plus extra to drizzle 1 x Sainsbury's Olive Oil, Extra Virgin 1L
  • 50g Veggie Hard Cheese, grated 1 x Stamford Street Co. Italian Hard Cheese 200g
  • 150g Goats Cheese, crumbled 1 x Chavroux La Buche Goats Cheese 150g
  • 0.5 Lemon, juice and zest 1 x Sainsbury's Lemons
  • 30g Basil, leaves picked 1 x Sainsbury's Fresh Packed Basil 30g
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