My favourite cookbook of last year was undoubtedly Hugh Fearnley-Whittingstall’s Everyday Veg. Lots of lovely workable, unfussy ideas for veggie meals and snacks. It’s barely been off my cookbook stand since I got it and is already covered in splatters and splodges of various foodstuffs. Always a good sign.
One of the recipes we’ve come back to time and time again is the Lentil, Parsnip and Watercress Salad. Unusual combination but it’s a cracker of a dish.
Simply toss around 5 peeled and roughly chopped parsnips in a little olive oil then roast for 25 mins in a 200 oC oven until golden brown and slightly caramelised. Meanwhile boil 125g of puy lentils in water with a couple of bay leaves and an onion. Drain, remove the bay and onion then toss the hot lentils with a honey, garlic and mustard dressing. Allow the lentils and parsnips to cool a little (the salad is best warm rather than hot) then top with generous handfuls of watercress.
We dished this up for a couple of lunch guests recently with a Spanish tortilla, rye bread and hummus.