Name: Roasted Carrot and Hazelnut Salad with Garlic and Balsamic
Yield: 2
Ingredients: 3 carrots (about 300g), peeled and cut lengthways into 1cm wedges; 2 red onions, thinly sliced; 4tbsp olive oil; 2tbsp balsamic vinegar; 2tbsp maple syrup; 4 garlic cloves, unpeeled; 400g tin lentils (I like beluga lentils), drained and rinsed; Handful pine nuts (about 50g); Handful hazelnuts (about 50g); Handful pumpkin seeds (about 50g); Handful coriander (about 15g), roughly chopped; Large handful rocket (about 30g); Sea salt and black pepper

VMG Recipes