Roasted parsnip, puy lentil and watercress salad
This is a great, if unexpected, three-way combination of lovely flavours and textures, all held together by the nutty rapeseed oil dressing – a perfect autumn salad.
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Ingredients
- 5 medium parsnips
- 2 tablespoons rapeseed oil
- 125g Puy lentils
- 1 bay leaf
- ½ onion
- A few parsley stalks (optional)
- A large bunch of watercress, tough stalks removed
- Sea salt
- freshly ground black pepper
- 1 garlic clove, crushed with a little coarse sea salt
- 1 teaspoon English mustard
- 2 teaspoons clear honey
- 1 tablespoon lemon juice
- 4 tablespoons rapeseed oil
- Parmesan, hard goat’s cheese or other well-flavoured hard cheese
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