Ingredients
-
Vegetables:
- 1 pack of Merchant Gourmet Puy Lentils
- 300g asparagus
- 350g purple sprouting broccoli
- 450g new potatoes
- 200g radishes
- 1/2 cup extra virgin olive oil
- 2-3 tbsp balsamic vinegar
- 1 tsp wholegrain English mustard
- 1 tsp dried oregano
- 1 tsp garlic granules
- 1 tsp sea salt
- 1 bunch wild garlic (if you can source it) or 1 bulb of garlic
- 1 bunch fresh parsley
- 1/2 bunch fresh basil
- 175g coconut yoghurt
- 1 tbsp agave nectar
- 1/2 lemon, juiced
- Sea salt to taste
Vinaigrette:
Sauce:
Instructions
- Preheat the oven to 200°C.
- First, make the vinagrette by adding all the ingredients into a jar and shake well until all is combined. Reserve 4 tbsp of the vinaigrette for the Puy Lentils .
- Chop the potatoes into smaller chunks and the radishes in half. Lay all the vegetables on a baking tray. Drizzle the vinaigrette onto the vegetables and roast in the oven for 20-25 minutes. You may need to remove the asparagus, broccoli and radishes if the potatoes still need longer to cook. (If don’t have wild garlic and are using regular garlic, peel and discard the papery outer layers of the whole garlic bulb. Cut 1/4 to a 1/2 inch from the top of cloves. Drizzle over some olive oil. Wrap in tin foil or parchment paper then add to the corner me the baking dish with vegetables).
- In the meantime, heat a pan on medium heat and add in the whole packet of Merchant Gourmet Puy Lentils. Add a splash of water and cook for 1 minute, stirring occasionally. Pour in the remaining vinaigrette and stir. Then add salt to taste.
- For the sauce, blend all the ingredients together until smooth.
- Plate up by layering on the herb yoghurt sauce, the Puy Lentils, then the vegetables.
