Carrot and Cashew Bake with orange and puy lentil salad
Recipe info
Cost: --
Serves: 4
Ease: **
Prep Time: 20 Minutes
Cook Time: 35 Minutes
Ingredients
Carrot Bake
- 6 large carrots, peeled and chopped
- 1 small onion, chopped
- 3 slices wholemeal bread, made into breadcrumbs
- 200g cashew nuts
- 2 tablespoons freshly chopped dill
- 1 tablespoon olive oil
- salt and pepper.
- 1 tablespoon olive oil
- bunch spring onions, chopped
- 4 tomatoes, each cut into 8 or 250g cherry tomatoes, halved
- 400g tin puy lentils, rinsed and drained
- 2 oranges, peeled and cut into segments
- 2 tablespoons honey
- salt and pepper
- Preheat the oven to 180ºC fan oven/200ºC/gas 6. Grease a medium sized casserole dish.
- If you have a food processor, put the carrots and onions in it and whizz until quite fine. Add the breadcrumbs, cashews, dill and oilve oil and pulse a few times. Season well. If you don’t have a processor, just chop everything finely and mix together.
- Place in the casserole dish and bake in the oven for 35 minutes. the bake should be slightly browned and quite firm.
- Meanwhile heat the oil in a frying pan and fry the spring onions and tomatoes for 2 minutes. Add the lentils and honey and cook for 1 minute. Add the orange segments and mix together, season well. Set to one side until needed.
- Serve the lentils with the bake.
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