This earthy salad has components that are robust enough to be dressed and transported, so dress the grains and carrots heavily when packing, then toss the herbs in before serving. Rather than waste all the carrot tops, we've added some to the salad; soak them in cold water to remove any grit and drain them well before using.
- 3 bunches Dutch carrots, scrubbed, trimmed, larger carrots halved and a large handful of tops reserved
- 180 ml (¾ cup) olive oil
- 150 gm small green lentils
- 300 gm coarse burghul, rinsed
- Juice of 2 lemons, or to taste
- 1 tbsp red wine vinegar
- ½ Spanish onion, thinly sliced
- 1 garlic clove, finely grated
- Pepitas and sunflower seeds, for scattering
- 1 cup (loosely packed) flat-leaf parsley
- 1 cup (loosely packed) coriander
- 1Preheat oven to 200°C. Spread carrots on an oven tray, drizzle with 2 tbsp olive oil and roast until tender and browned on the edges (12-15 minutes).
- 2Meanwhile, cook lentils in a saucepan of unsalted boiling water until just tender, adding burghul in the last 5 minutes of cooking (10-12 minutes). Drain, rinse under cold running water and drain well, then combine in a bowl with lemon juice, vinegar, onion, garlic and remaining oil. Season to taste and toss to combine, then top with carrots, pepitas and sunflower seeds. Cover and refrigerate until required.
- 3To serve, toss through parsley, coriander and carrot tops.
Drink Suggestion: Something Wild wattleseed lager. Drink suggestion by Max Allen
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