I’ve been wanting to share this recipe with you guys for so long. I made over the Christmas and New Year’s break for the first time and have had friends literally beg me for the recipe. So when Ingrid, my sweet friend and the talented soul behind Let’s Talk Evergreen, came to hang out with me in my kitchen last week to cook and photograph together – each making our own recipe and shooting as we went along – I gathered the ingredients I needed to make my very own lime infused lentil and roast veg salad and got to work. It was such a heavenly day. We chatted, nibbled on scraps, swapped photography secrets and laughed. We made a mess and worked in the chaos and it was the very best.
This recipe is an adaption of one that I spotted in the cookbook Nopi, which my husband gave me as a Christmas present. I wanted to make something special to take with me to our New Year’s eve party – which was at the home of my food stylist friend Ajda Mehmet in Amsterdam so it basically had to be VERY good. I wanted to make a roast pumpkin dish with lime yoghurt dressing but I thought it would be a bit challenging for people to eat while mingling, so decided to adapt the flavours to a lentil salad to serve in small bowls and be eaten in a more civilised fashion. The results were so good I have made it several times since, and every time I do I get begged for the recipe. So here we go.
There are three parts to this salad – the veggies, the lentils and the yoghurt dressing. It’s as easy as pie to prepare and perfect for summer barbecues, lunches during the week, an addition to any meat or fish for dinner time. This is pretty much the most delicious, most healthy, most easy thing I know how to make, right here guys, and I’m no Nigella Lawson. Let’s get into it!
For the roasted vegetables mix:
Half a butternut pumpkin, chopped into 2cm squares
One large sweet potato, chopped into 2cm squares
1 zucchini, cut into small chunks
1 red onion, cut into quarters
1 brown onion, cut into quarters
3 large cloves of garlic, finely chopped
half a fresh red chilli, seeds removed and finely chopped
Sea salt and black pepper
For the lentil mix:
2 cans of brown lentils
1 can of butter beans
A handful of fresh coriander
A handful of fresh flat leaf parsley
Sea salt and black pepper
For the dressing:
2 cups of greek yoghurt
The zest and juice of one whole lime
Sea salt and black pepper
- MAKE THE ROASTED VEGGIE MIX
Preheat a fan forced oven to 180 degrees celsius and line a baking tray with parchment paper. Chop up all of the ingredients into little blocks of about 2cm, and throw them all onto the parchment-lined baking tray. Finely chop the chilli and garlic, and sprinkle both over the top of the veggies, add a generous lug of olive oil, crack some salt and pepper to taste and mix everything around with a spoon or your hands until all the veggies are covered in oil. Place the tray in the oven for about 35-45 minutes or until the veggies are soft and tender, and a bit crisp on the edges.
2. MAKE THE LENTIL MIX
Rinse the beans and lentils in a colander under cool running water until the water runs clean. Place into a large bowl. Finely chop the fresh herbs (coriander and flat leaf parsley) and add to the mix. Drizzle some olive oil over the top and season with salt and pepper. Mix it around and leave it to stand until the veggies are cooked.
Once the veggies are roasted, transfer them from the baking tray into the lentil mix and give everything a gentle mix.
3. MAKE THE YOGHURT DRESSING
Place the yoghurt into a small bowl, grate the zest of one lime into the yoghurt, and then squeeze the juice out, adding it to the yoghurt too. Season it with a bit of salt an pepper and give it all a good mix.
Gently fold in the yoghurt dressing into the lentil and veggie mix. The lime flavours give the salad such a jolt of life, it’s SO good. Perfect as is, or delicious topped with fresh avocado slices and a bit of feta cheese!
I served the salad on gorgeous new stoneware plates by House Doctor, and laid a hand woven turkish towel by Sutowels down as a table cloth. I love the texture it adds to the tabletop with it’s subtle stripe. The perfect lunch table with a hearty salad that will have you scooping up serving after serving!
I had such a wonderful time shooting these images with Ingrid. We have both been intensely busy lately and were beyond tired the day we did this shoot, our hair somewhat disheveled and thrown into nonchalant ponytails, our conversation minimal. Nonetheless, we mustered up the energy to do what we had been looking forward to for many months, with Angus and Julia Stone cooing away in the background and it was so deeply therapeutic for me after months of non-stop deadlines to just be, cooking as I do every day, in my kitchen, in excellent company, camera in hand. Sharing a love for both food and photography with someone equally as passionate as me was so special. Thank you, Ingrid, for your fabulous company and the beautiful photographs you captured in this series.
Ingrid made a beautiful and very delicious Rhubarb upside down cake which was soon good. I’ll be back with the recipe soon!
Happy cooking and let me know what you think of the salad!