Easy Golden Hour Salad by @deliciouslyella

50 min

4 servings

🥕

4

Carrots

🧅

2

Red onions

🫙

1.5 tsp

Fennel seeds

🫙

1.5 tsp

Cumin seeds

🫒

1 tbsp

Olive oil

🥜

50 g

Pine nuts

🫘

800 g

Green lentils

🌿

Coriander

🥬

70 g

Watercress

🥜

150 g

Cashews

🍋

0.5

Lemon

🧀

1 tbsp

Nutritional yeast

💧

5 tbsp

Water

🧂

Sea salt

⚫

Black pepper

🧂

Flaky sea salt

🥖

Sourdough

  1. Preheat

    Preheat the oven to 180°C fan / 400°F.

  2. Peel
    • Carrots
    • Red onions

    Peel the carrots and slice them on the diagonal; peel the onions and roughly chop them into sixths.

  3. Place
    • Carrots
    • Red onions
    • Fennel seeds

    Place the carrots and onions on a baking tray with the fennel seeds, cumin seeds, olive oil and lots of salt and pepper.

  4. Roast
    • Carrots
    • Red onions

    Roast for 30 minutes until tender and golden.

  5. Heat
    • Pine nuts

    Heat a pan and dry fry the pine nuts for a few minutes until they begin to turn golden, then set aside to cool.

  6. Blend
    • Cashews
    • Lemon
    • Nutritional yeast

    To make the cashew cream, blend the cashews, lemon juice, nutritional yeast, water, sea salt and black pepper in a high-speed blender until totally smooth.

  7. Toss
    • Green lentils
    • Olive oil
    • Flaky sea salt

    In a medium bowl, toss together the lentils, a drizzle of olive oil and a pinch of flaky sea salt.

  8. Spread

    Tip the cashew cream onto a large plate or serving dish and spread into an even layer using the back of a spoon.

  9. Scatter
    • Green lentils
    • Carrots
    • Red onions

    Scatter over half of the lentils, followed by the roasted vegetables.

  10. Add
    • Green lentils
    • Coriander
    • Olive oil

    Add the remaining lentils, coriander, watercress, pine nuts, a drizzle of olive oil and a pinch of flaky sea salt.

Easy Golden Hour Salad by @deliciouslyella

50 min

4 servings

🥕

4

Carrots

🧅

2

Red onions

🫙

1.5 tsp

Fennel seeds

🫙

1.5 tsp

Cumin seeds

🫒

1 tbsp

Olive oil

🥜

50 g

Pine nuts

🫘

800 g

Green lentils

🌿

Coriander

🥬

70 g

Watercress

🥜

150 g

Cashews

🍋

0.5

Lemon

🧀

1 tbsp

Nutritional yeast

💧

5 tbsp

Water

🧂

Sea salt

⚫

Black pepper

🧂

Flaky sea salt

🥖

Sourdough

Preparation Steps

  1. Step 1/10

    Preheat the oven to 180°C fan / 400°F.

  2. Step 2/10

    Peel the carrots and slice them on the diagonal; peel the onions and roughly chop them into sixths.

    🥕Carrots
    🧅Red onions
    🔪Peeler
    🔪Knife

  3. Step 3/10

    Place the carrots and onions on a baking tray with the fennel seeds, cumin seeds, olive oil and lots of salt and pepper.

    🥕Carrots
    🧅Red onions
    🫙Fennel seeds
    🫙Cumin seeds
    🫒Olive oil
    🧂Sea salt
    ⚫Black pepper
    🍳Baking tray

  4. Step 4/10

    Roast for 30 minutes until tender and golden.

    🥕Carrots
    🧅Red onions
    🍳Baking tray

  5. Step 5/10

    Heat a pan and dry fry the pine nuts for a few minutes until they begin to turn golden, then set aside to cool.

    🥜Pine nuts
    🍳Pan

  6. Step 6/10

    To make the cashew cream, blend the cashews, lemon juice, nutritional yeast, water, sea salt and black pepper in a high-speed blender until totally smooth.

    🥜Cashews
    🍋Lemon
    🧀Nutritional yeast
    💧Water
    🧂Sea salt
    ⚫Black pepper

  7. Step 7/10

    In a medium bowl, toss together the lentils, a drizzle of olive oil and a pinch of flaky sea salt.

    🫘Green lentils
    🫒Olive oil
    🧂Flaky sea salt
    🥣Medium bowl

  8. Step 8/10

    Tip the cashew cream onto a large plate or serving dish and spread into an even layer using the back of a spoon.

    🥄Spoon
    🍳Serving dish

  9. Step 9/10

    Scatter over half of the lentils, followed by the roasted vegetables.

    🫘Green lentils
    🥕Carrots
    🧅Red onions
    🍳Serving dish

  10. Step 10/10

    Add the remaining lentils, coriander, watercress, pine nuts, a drizzle of olive oil and a pinch of flaky sea salt.

    🫘Green lentils
    🌿Coriander
    🥬Watercress
    🥜Pine nuts
    🫒Olive oil
    🧂Flaky sea salt
    🍳Serving dish

Composition

Ingredients

Types

Vegetables, Spices, Oils, Nuts, Legumes, Herbs, Fruits, Seasoning, Liquids, Bread, Grains

Ingredients

Carrots, Red onions, Fennel seeds, Cumin seeds, Olive oil, Pine nuts, Green lentils, Coriander, Watercress, Cashews, Lemon, Nutritional yeast, Water, Sea salt, Black pepper, Flaky sea salt, Sourdough

Notes

Red onions (small), Olive oil (for roasting the vegetables, a drizzle, tossed with the lentils, a final drizzle when serving), Green lentils (2 x 400g tins), Coriander (a handful, roughly chopped), Watercress (or use rocket), Cashews (for the cashew cream), Lemon (juiced, for the cashew cream), Nutritional yeast (plus extra for sprinkling), Water (for the cashew cream), Sea salt (for the cashew cream), Black pepper (for the cashew cream), Flaky sea salt (tossed with the lentils), Sourdough (hunks, for serving alongside)

Allergens

Tree nuts, Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Halal, Vegan, soy-free, Dairy-Free, Sugar-Free

Calories

520 kcal

Macro nutrients

Protein: 19g, Carbohydrates: 48g, Fat: 29g, Fiber: 13g, Sugars: 9g

Nutritional Information

Minerals

Iron: 4.5mg, Magnesium: 90mg, Potassium: 750mg, Zinc: 2.5mg, Sodium: 480mg

Vitamins

Vitamin A: 900µg, Vitamin C: 15mg, Vitamin K: 60µg, Folate: 180µg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Baking tray, Knife, Peeler, Pan, Medium bowl, Spoon, Serving dish

Appliances

Oven, Blender, Stove

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Autumn, Dinner Party, Casual Hosting

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Mediterranean

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Creamy, Crunchy, Tender, Crisp

Flavors

Earthy, Nutty, Savory, Citrusy, Aromatic

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

Assembled salad : 1 day (store in an airtight container,keep cashew cream separate from crunchy toppings if possible for best texture), Roasted vegetables : 3-4 days (store in an airtight container in the fridge), Cashew cream : 4-5 days (store in a sealed container in the fridge), Toasted pine nuts : 1 week (store in an airtight container at room temperature, away from light and heat)