Method

• Pre heat the oven to 200 degrees
• Peel and slice the parsnips thinly (remove the core if it is tough), drizzle with olive oil and season with salt and pepper
• Roast the parsnips until tender and brown around the edges and then leave to cool a little
• Cook the puy lentils in the stock until tender and drain off any excess stock once cooked
• Reduce the heat of the oven to 180 degrees, roast the walnuts until golden brown (approx
• 5 minutes), cool and then roughly chop
• Chop the parsley
• Make the dressing by mixing together the vinegar, olive oil, Dijon mustard, lemon juice and garlic
• In a bowl mix together the cooked lentils, parsnips, chopped walnuts, parsley and enough dressing to taste
• Enjoy as a side dish