Carott & Parsnip salad

Summary

Yield
Servings
Prep time10 minutes
Cooking time45 minutes
Total time55 minutes

Description

It's spring and root veggies are in ambundance. Let's use them wisely. 

Ingredients

150 g
carotts
150 g
parrnsips
150 g
puy lentils
   
mint ((handful, roughly chopped))
   
kholarbi
150 g
beetroot
100 g
spinach
1 T
honey

Instructions

1. Chop carotts and parnships, beetroots roast.

2. Halfway through the process  drizzle honey onto roast veg

3. Cook puy lentils and leave to cool

4. Wash spinach

5. Roughly chop mint

6. Arrange spinach and puy lentils and scatter the roasted veg ontop

7. Serve!

 

Notes

Thanks to @_mikeeats for sharing this tasty spring salad with us!