Maple rosemary carrots with lentils and dill. | Dinner Twist
Lentils tossed with a mustard and dill dressing, “paysanne” cut maple rosemary carrots, then finished with a smoky nut havarti cheese.
Ingredients
- Carrots 3
- Purple Carrots 2
- Leek 1/2 *
- Rosemary 1 Sprig
- Dill 1 Packet
- Cherry Tomatoes 1 Bag (200g)
- Almond Havarti Cheese 1 Block (85g)
- Brown Lentils 1 Tin (400g)
- Rocket Leaves 1/2 Bag (100g) *
- oil (for cooking + olive)
- salt
- pepper
- maple syrup
- wholegrain mustard
- red wine vinegar
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