Roast Veg & Lentil Salad with a Yoghurt and Herb Dressing

Roast Veg & Lentil Salad with a Yoghurt and Herb Dressing

 It may be autumn out there but in here it’s toasty and warm and whilst comfort food is absolutely essential eating this time of the year, I still have a place at the table for a hearty salad. I’ve roasted carrots for sweetness and potatoes for joy along with some garlic which goes into the dressing which is a kind of green-goddess dressing with yoghurt and cream cheese, the fresh herbs I had in the fridge plus a little spicy tomato passata for a bit of a pick me up.

Layered up with green beans and cooked lentils for protein and we have the perfect autumnal meal.

For the dressing

• 2 tablespoons Greek yoghurt
• 1 tablespoon herb and garlic cream cheese
• 4 cloves roasted garlic
• Salt and pepper
• Olive oil
• A handful of fresh coriander
• A handful of fresh basil
• A handful of fresh fennel
• 3 tablespoons tomato passata – I used one by Abel & Cole
• ½ teaspoon chilli flakes
• The juice of half a lemon

 For the salad

• A large handful of baby potatoes – quartered
• 4 large carrots – halved then sliced into long quarters
• 4 cloves garlic
• Salt and pepper
• Dried oregano
• Salt and pepper
• Olive oil
• Green beans – roughly 100g
• 2 baby gem lettuce – cut into wedges
• 200g Puy Lentils – ready cooked – I used this one by Merchant Gourmet

Par boil the potatoes until just tender, remove the potatoes from the water and set aside.  Use the water to cook the beans until al-dente.  Drain and set aside.

Pre-heat the oven to 200°C (180ºC fan/400°F/Gas 6) and place the potatoes, carrots and garlic onto a roasting tray.  Drizzle liberally with olive oil and season with salt, pepper and dried oregano.  Roast for 30 mins or until everything is golden and crispy.  Remove the garlic after 15 minutes and set aside to cool.

To make the dressing, place everything into a food processor along with the set aside garlic cloves and blitz until smooth. I’ve been quite vague with the herb measurements here as it really is up to you.

Build the salad in a wide shallow bowl or platter but spreading half the dressing on the bottom of the bowl followed by a sprinkling of lentils.  Then add wedges of gem lettuce followed by the roasted veg and green beans,  Finish off with the remaining dressing drizzled over the top and a final sprinkling of cooked lentils.

For more salad recipes, check these out on Dom in the Kitchen.

Eat and of course enjoy!