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Cook
43m
Ingredients
Method
Turn cooking mode on
Step 1
Preheat the oven to 200c. Peel and chop 4 large carrots into rounds then add to a baking tray. Toss with salt, pepper and olive oil and roast for 30 minutes until soft and charred in places.
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For
2
M
I
4
Carrots, large
1
bunch
Cavolo nero
1
pouch
Puy lentils, usually 250 g
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If you want to double the recipe: Just double everything and on you go. I like lots of dressing, but if you don’t, you might be fine with the dressing quantities above for 3-4 people.
Variations:
Instead of cavolo nero, use kale (but it will need to be massaged longer as kale is tougher than cavolo nero)
Instead of carrots, use butternut squash or even sweet potato.
Any nuts work - use what you like or have to hand. You just want some crunch.
I think Parmesan works well here for a salty edge but pecorino would work or even some feta. Or probably any cheese you like. You just want something a bit tangy and salty for balance.
I love puy lentils here (the nuttiness with the sweet carrots is so good) and I find the packs from the shops are so handy. I always have some in the cupboard. You could swap for another bean or grain if you prefer. Quinoa would be really nice, brown rice, giant cous cous or bulgur wheat.
Do I really need to use anchovies? I know opening a tin of anchovies can be annoying if you don’t use the whole lot, so I would firstly recommend buying a jar of them as then it’s easy to reseal and pop back into the fridge. They last a few weeks. You can now also find anchovy paste in tubes (like garlic paste), and that might be a handy alternative for you if you want to use anchovies but hate the open jar in the fridge and never have another recipe to use it for.
Make this recipe even easier: if you really don’t like to get your blender out, you could make the dressing by hand (even though I find using a blender the easiest way!) Add the anchovies to a small bowl. Add a splash of boiling water and then use a fork to mash up the anchovies into a paste. Then mix in the rest of the ingredients and finely grate/crush the garlic clove.
What to do with leftovers: For any leftover dressing - it will keep a few days in the fridge so just toss it through more romaine lettuce with lots of parm, crispy bacon, fried potatoes and top with some jammy eggs - you can’t go wrong. But otherwise, it’s delicious as dip with crudités, crackers, crisps.
Only visible to you
Made it?
Autumn,
Healthy-ish,
No energy to cook,
Salad,
Winter,
Protein Packed,
Under 30 Minutes,
Most Popular
Cancel
Cook
43m
Ingredients
Method
Turn cooking mode on
Step 1
Preheat the oven to 200c. Peel and chop 4 large carrots into rounds then add to a baking tray. Toss with salt, pepper and olive oil and roast for 30 minutes until soft and charred in places.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
4
Carrots, large
1
bunch
Cavolo nero
1
pouch
Puy lentils, usually 250 g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
If you want to double the recipe: Just double everything and on you go. I like lots of dressing, but if you don’t, you might be fine with the dressing quantities above for 3-4 people.
Variations:
Instead of cavolo nero, use kale (but it will need to be massaged longer as kale is tougher than cavolo nero)
Instead of carrots, use butternut squash or even sweet potato.
Any nuts work - use what you like or have to hand. You just want some crunch.
I think Parmesan works well here for a salty edge but pecorino would work or even some feta. Or probably any cheese you like. You just want something a bit tangy and salty for balance.
I love puy lentils here (the nuttiness with the sweet carrots is so good) and I find the packs from the shops are so handy. I always have some in the cupboard. You could swap for another bean or grain if you prefer. Quinoa would be really nice, brown rice, giant cous cous or bulgur wheat.
Do I really need to use anchovies? I know opening a tin of anchovies can be annoying if you don’t use the whole lot, so I would firstly recommend buying a jar of them as then it’s easy to reseal and pop back into the fridge. They last a few weeks. You can now also find anchovy paste in tubes (like garlic paste), and that might be a handy alternative for you if you want to use anchovies but hate the open jar in the fridge and never have another recipe to use it for.
Make this recipe even easier: if you really don’t like to get your blender out, you could make the dressing by hand (even though I find using a blender the easiest way!) Add the anchovies to a small bowl. Add a splash of boiling water and then use a fork to mash up the anchovies into a paste. Then mix in the rest of the ingredients and finely grate/crush the garlic clove.
What to do with leftovers: For any leftover dressing - it will keep a few days in the fridge so just toss it through more romaine lettuce with lots of parm, crispy bacon, fried potatoes and top with some jammy eggs - you can’t go wrong. But otherwise, it’s delicious as dip with crudités, crackers, crisps.
Only visible to you
Made it?
Autumn,
Healthy-ish,
No energy to cook,
Salad,
Winter,
Protein Packed,
Under 30 Minutes,
Most Popular
Cancel
