Lentil, Carrot and Oregano Salad
Lentil, Carrot and Oregano Salad
To roast the garlic for this amazing salad, brush it with olive oil and roast in the oven at 150 degrees C for 30 minutes.
Ingredients
Serves: 4
- 1 bunch baby carrots, peeled
- 100ml red wine vinegar
- 100ml olive oil
- 2 bulbs roasted garlic
- 6 sprigs fresh oregano
- salt and freshly ground black pepper to taste
- 1/2 red onion, chopped
- 1/2 cup small green lentils, simmered for 10 minutes
- 1/2 bunch flat leaf parsley
Directions
Preparation:15min ›
Cook:5min ›
Ready in:20min
- Slice the carrots into thin ribbons. Bring a a saucepan of water to the boil. Add the carrots and blanch 15 seconds and drain.
- Combine vinegar and olive oil in a bowl. Squeeze in the roasted garlic. Whisk in oregano, salt and pepper. Add onion and stir. Add carrots and lentils, while still warm, and parsley. Let sit for 10 minutes and serve.
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