This delicious warm lentil* salad is nutritious, healthy and full of flavor. Garnished with pomegranate seeds that guarantee a right crunchiness and freshness and with the sweet and sour sauce made with roasted garlic, honey and mustard.
Warm lentil salad with roasted vegetables and pomegranate Directions
Per questa ricetta ho usato le lenticchie "Monti Sibillini" dell'azienda Bettini. Durante la cottura queste lenticchie hanno mantenuto la loro forma e si sono rivelate ricche di sapore.
Preheat your oven to 220 ° C.
Cook the lentils in a saucepan with a few cups of water, a pinch of salt, bay leaf and a clove of garlic following the instructions on the box. Drain, add half a tablespoon of olive oil, stir and set aside.
Cut your carrots and daikon into smaller pieces (divide radishes in half if you use them). Toss vegetables with 1 tablespoon of olive oil and place on a baking sheet together with unpeeled garlic.
Bake until they are tender and lightly browned for about 20 minutes.
Meanwhile, prepare the sauce. Mix lemon juice with mustard and honey. Add a pinch of salt and as soon as the garlic is ready, squeeze it (it should be very soft) into the sauce and stir until well combined.
Combine vegetables with llentils, add prepared sauce and pomegranate seeds and serve immediately.
lot of love. B.
*This recipe was born thanks to the collaboration with Bettini - a company that produces cereals, legumes and high quality organic products.