Carrot & Parsnip salad
|Prep time||10 minutes|
|Cooking time||45 minutes|
|Total time||55 minutes|
It's spring and root veggies are in ambundance. Let's use them wisely.
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
Thanks to @_mikeeats for sharing this tasty spring salad with us!