Roast Parsnip, Lentil and Watercress Salad

I loved this one, it’s unexpectedly lovely. One of those I will confess I wasn’t particularly looking forward to. Oh how wrong I was. It’s got a really sweet edge to it and paired with a pita bread is a perfect post exercise meal.

This should make enough for 4.


5-6 parsnips (you can go for more if you like!)
2 tablespoons rapeseed oil
1 onion (finely chopped)
250g Green lentils
2 Bay leaves
Watercress (a small bag should do)

2 Garlic cloves
English mustard 2 teaspoons
Honey 2 tablespoons
Lemon Juice
Rapeseed Oil 4 tablespoons


The first thing to get done is the parsnips. Chuck the oven on at about 200 Celsius. Peel and slice the parsnips into bite sized pieces. Pop them into a roasting tin, throw some salt and pepper over them and toss with oil. It should take about 45 minutes in the oven (depending on whether it’s a quick one or not). Keep an eye out for them becoming lovely, soft and caramelised.

Once they’re underway it’s onto the lentils. cook them as per instructions. It helps to drain them once you’ve brought them to a boil and then put fresh water in and start again. The second time (or first if you can’t be bothered) through in the bay leaves and onion. Then cook over a low heat for about half an hour.

While you’re waiting throw the dressing ingredients all together (making sure the garlic’s finely chopped / ground).

Once everything’s cooked throw the lentils in a bowl with the dressing, add the rest of the ingredients, mix and serve warm.

Goes great with a pita bread.



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