40min 4 Portions

Roast Carrot, Beetroot and Lentil Saladwith Goats Cheese and Honey Roast Walnuts

Women’s health. Powerful stuff. This Roast Baby Carrot, Beetroot and Lentil Salad withGoats Cheese and Honey Roast Walnuts, created with the Jean Hailes Kitchen tocelebrate Women’s Health Week, is inspired by the Mediterranean diet. Plant-basedand high in antioxidants, it’s designed to nourish you, your gut and brain and deliversa plate full of flavours. See womenshealthweek.com.au for more information andhealth tips.

What we send

What you'll require

Utensils

AllergensMilk (7) , Tree Nuts (15) , Sulphites (17) .May contain traces of other allergens.Nutrition per servingEnergy 9 05.0kcal, Fat 36.2g, P roteins30.8 g, Carbs 103.8 g

Read through the recipe. Bring 1.5L (6cups) water to the boil in a mediumsaucepan for the rice. Heat the oven to220C, fan-forced. Line 2 oven trays withbaking paper. Trim and scrub or peel thecarrots. Cut the beetroot into thin wedges.

Put the carrots, beetroot and unpeeledgarlic on one of the lined trays. Drizzle with1 tbs oil from the marinated goatcheese, season with salt and pepper andtoss to coat. Roast for 25 mins or until thevegetables are tender.

Meanwhile, cook the rice in the pan ofboiling water for 25 mins or until tender.Drain.

While the rice is cooking, put the walnutson the remaining lined tray. Drizzle with 2tsp honey, season with salt and pepperand toss to coat. Roast for 4 mins or untilcaramelised. Once roasted, remove thegarlic cloves from the oven. Squeeze thegarlic from the skins into a medium bowland mash with a fork.

Pick half the mint leaves, then chop theremaining leaves, discarding the stems.Add the chopped mint, 2 tbs olive oilfrom the marinated goat cheese, 1 tbshoney, 1½ tbs white wine vinegar and 1tbs dijon mustard to the roasted garlic.Season with salt and pepper and whiskuntil well combined.

Rinse and drain the lentils. Add the lentilsand rice to the dressing and toss tocombine. Coarsely chop the walnuts.Divide the rice mixture, roast vegetablesand walnuts among plates. Crumble overthe goat cheese and scatter over theremaining mint leaves to serve.

2 bunches Dutch carrots•

400g beetroot•

3 garlic cloves, mint•

250g brown rice•

80g walnuts • 15

2 x 100g marinated goatcheese

•7

2 x 400g lentils•

1.5L (6 cups) water•

sea salt and pepper•

1½ tbs Australian honey•

1½ tbs white wine vinegar • 17

1 tbs dijon mustard • 17

medium saucepan•

2 oven trays•

baking paper•

sieve•

Our veggies come straight from thefarm, so please wash them beforecooking.

•

1. Prepare ingredients 2. Roast vegetables 3. Cook rice

4. Toast walnuts 5. Make dressing 6. Get ready to serve

Customer Service: 02 6145 2910 Email: contact@marleyspoon.com.auP rinted on FSC certified paper • View the recipe online by visiting your account at marleyspoon.com.au #eatmarleyspoon