Easy Golden Hour Salad
This is the ultimate autumn dream – cosy flavours and vibrant colours.
Ingredients
For the salad
For the cashew cream
Directions
- 1
Preheat the oven to 180°C fan / 400°F.
- 2
Peel the carrots and slice them on the diagonal; peel the onions and roughly chop them into sixths. Place the vegetables on a baking tray along with the fennel seeds, cumin seeds, olive oil and lots of salt and pepper. Roast for 30 minutes until tender and golden.
- 3
Heat a pan and dry fry the pine nuts for a few minutes until they begin to turn golden; then set aside to cool.
- 4
To make the cashew cream, simply blend all the ingredients in a high-speed blender until totally smooth.
- 5
In a medium bowl, toss together the lentils, a drizzle of olive oil and a pinch of flaky sea salt.
- 6
To serve, tip the cashew cream onto a large plate or serving dish and spread out into an even layer using the back of a spoon. Scatter over half of the lentils, followed by the roasted vegetables. Add the remaining lentils, coriander, watercress, pine nuts, a drizzle of olive oil and a pinch of flaky sea salt.
