Savoury carrot and parsnip cake | Tesco Real Food

Ingredients

• 1 tbsp olive oil
• 500g leeks, finely sliced
• ½ tbsp thyme leaves
• 2 garlic cloves, crushed
• 500g parsnips, peeled and cut into 2cm chunks
• 1 vegetable stock pot, made up to 150ml
• 250g pack mixed nuts
• 250g pack cooked puy lentils, heated to pack instructions
• 1 tbsp Dijon mustard
• 1½ tbsp red wine vinegar
• 400g carrots, skin peeled and discarded, then peeled into long thin strips, core discarded
• 1 tbsp pine nuts
• 1 carrot, skin peeled and discarded, then peeled into long thin strips, core discarded
• 1 parsnip, skin peeled and discarded, then peeled into long thin strips, core discarded
• small handful thyme sprigs