Roast Jerusalem artichokes with lentil & basil | Dinner Twist
A rustic bowl of basil dressed lentils, roast Jerusalem artichokes, zucchini and tomato with fresh watercress and toasted almonds.
Ingredients
- Jerusalem artichokes, 600g
- Zucchini, 1
- Cherry tomatoes, 1 bag (200g)
- Almonds, 1 packet (40g)
- Basil, 1 packet
- Lentils, 2 x 400g
- Watercress, 1 sleeve
- Oil (for cooking + olive)
- Salt
- Pepper
- Fennel seeds
- Dijon or seeded mustard
- Apple cider vinegar
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