Lentil, carrot and turnip salad with hazelnut sauce
The freshness and flavour of Australian hazelnuts make them a treat worth seeking out.
Ingredients
150g lentils, sorted for stones then washed
200g hazelnut kernels
3 cloves garlic, minced
80g salted capers, soaked and rinsed well
1 cup finely chopped parsley, plus 1 tbsp roughly chopped parsley, to serve
150ml extra virgin olive oil, plus 1 tbsp extra virgin olive oil for frying
Salt and pepper
Juice of 1 or 2 lemons, to taste
18 dutch carrots, peeled, each cut into 3 pieces
12 baby turnips, quartered
1 tbsp baby purple basil leaves
Method
Add lentils to 2 litres boiling water. Return to the boil, reduce heat to a simmer and cook for 20-30 minutes until tender.
Store cooked lentils in their cooking water in refrigerator.
Place hazelnuts on a baking tray. Roast for 15-20 minutes in an oven preheated to 160C. Remove and, once cooled, rub together in a tea towel to remove skin.
In a food processor, finely pulse hazelnuts and garlic.
Finely chop capers and mix with hazelnuts and garlic, along with 1 cup parsley. Stir through 150ml olive oil to achieve a thick sauce. Season and add lemon juice to taste. Mix well.
Heat 1 tbsp olive oil in a skillet and fry carrots and turnips until edges are caramelised.
To serve: Place sauce on plate, then vegetables. Scatter drained lentils over top, finishing with chopped parsley and basil. Season with salt and pepper.
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