- 600g leftover root veg (carrots and parsnips work well)
- 1 tbsp rose harissa
- 3 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 150g baby spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- ½ small bunch of coriander
- ½ small bunch of mint
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 1 small garlic clove
- 30g mixed nuts, toasted and cooled
- 1 lemon, zested and juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- cooked puy lentils (or 2 x 250g pouches)
Heat the oven to 200C/180C fan/gas 6. Slice the carrots into chunks, or halve lengthways if they are small, and quarter the parsnips lengthways. Toss with the harissa and ½ tbsp oil and season. Tip onto a baking tray and roast for 40-45 mins or until tender. Toss the spinach and 1 tbsp of water through for the last 5 mins to wilt.
Blitz the remaining oil, the coriander, mint, garlic and nuts in a food processor until smooth – add 1 tbsp water if needed. Season and stir in the lemon zest and juice.
Warm the lentils through in the microwave or in a pan with a few tablespoons of water, then toss with the roots and spinach. Spoon into bowls and top with the herb pistou.