6-8incarrotsdepending on their size, slicing large oneshalf lengthways
cup¾of beluga lentilssoaked for at least 2 hours and drain and rinse
cup¼of walnutsroughly chopped and toasted
½ bunch of parsleyroughly chopped
2Tbsp olive oil
Juice from 1 Lemon
½ a jar of Roza’s Gourmet Honey Mustard Pesto
Preheat oven to 180 °C.
Place whole carrots into a baking tray, cover with 1 Tbsp olive oil and mix until they are completely covered. Drizzle over honey and season with a pinch of salt.
Bake in the oven until tender and starting to crisp on the outer edges, around 40 minutes.
Bring 2 cups of water to the boil in a large saucepan. Add the ½ tsp salt and beluga lentils, lower the heat and cook for around 10-15 minutes, until the water has evaporated and the lentils are tender. Transfer to a bowl to cool.
Once the lentils have cooled, add in the parsley, spring onions, rocket, toasted walnuts, lemon juice, 1 Tbsp olive oil and a pinch of salt. Toss to combine and transfer onto a large plate or bowl.
Top with the honey roasted carrots and drizzle with Roza’s Gourmet Honey Mustard Pesto. Enjoy!
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Roza’s Gourmet is a brand of Riviana Foods Pty Ltd.
Riviana Foods, together with its associated entities and complementary businesses (collectively “Riviana”, “we” or “us”) is committed to fulfilling its obligations under the Privacy Act 1998 (Cth) (“Privacy Act”) and the Australian Privacy Principles (“APPs”). The purpose of this collection statement is to notify you of certain matters as required under the APPs.
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Roza’s Gourmet is an Australian-owned business that lovingly creates an extensive range of gourmet sauces, dips, soups, bone broth and crackers. Our premium range is available Australia-wide.