Roasted Parsnip and Spicy Lentil Salad
1 1/2 cups of green or brown lentils
1/4 cup of sweet chilli sauce
1/4 cup of olive oil
2 parsnips peeled, trimmed and cut into 3, then lengthways
1 medium carrot, peeled, trimmed and cut into 3 lengthways
2 medium kumara, peeled and cut into 2cm chunks
1 tsp dried chilli flakes
1 tbsp curry powder
2 tsp cumin seeds
2 tsp ground cumin
1/2 cup fresh Italian parsley
1/2 cup of coriander seeds or mint
2 large handfuls of baby spinach
Juice of half a lemon
Drizzle of olive oil
salt and freshly ground pepper
1 cup of yoghurt dressing
Preheat the oven to 180 degrees. Cook the lentil (soak the night before, and cook for 30-60mins, adding salt at the end).
In a small bowl, mix together the sweet chilli sauce and olive oil. Prepeare the root veges and place in a bowl. Pour over the sweet chilli and olive oil combo, stirring to coat. Once an even coating is achieved, transfer the vegetables to an oven tray for roasting.
In another small bowl combine the chilli flakes, curry powder, cumin seeds and ground cumin. Sprinkle the mixture over the vegetables and toss, ensuring they are evenly coated. Roast in the oven for for 40 minutes or until the vegetables have softened and are starting to colour.
In another bowl, combine the cooked lentils, parsley, coriander and baby spinach.Dress with the lemon juice and olive oil. Taste and season with salt and pepper.
To assemble, alternate layers of the lentil and spinach mixture with the roasted veges. Drizzle over the yoghurt dressing.