Warm Salad with Carrots, Lentils & Parmigiano Reggiano
- ⏱ 40 minutes
- Medium
- Serves 1
- 👥 2-cook recipe
A warm salad of roasted carrots and seasoned lentils served with Parmigiano Reggiano wafers, almonds, and thyme.
Adapted from The Staff Canteen.
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1Roast the carrots
2Prepare cheese wafers
3Plate and serve
1Roast the carrots
2Prepare cheese wafers
3Plate and serve
Ingredients
- 8 carrots
- olive oil, to taste
- cumin seeds, to taste
- sweet paprika, to taste
- ground cinnamon, to taste
- salt and pepper, to taste
- 250 g cooked lentils
- 1 garlic clove
- fresh thyme, to taste
- 40 g flaked almonds
- extra virgin oil, to taste
- 4 tbsp Parmigiano Reggiano cheese (grated)
What you'll need
You'll share: Oven, Microwave oven, Pan, and Serving dish.
Each of you needs your own: Cutting board, Chef's knife, and Mixing bowl.
The full plan
Split between two cooks — each step says who's on it.
1. Roast the carrots COOK 1
- On a tray lined with baking paper, place the peeled carrots, cutting very large carrots into halves or quarters, and drizzle with olive oil, salt and pepper
- Bake in a preheated oven at 180°C for 25-30 minutes, turning them over
2. Prepare cheese wafers COOK 2
- Cut out baking paper squares and place a tablespoon of Parmigiano Reggiano cheese in the middle of each one
3. Melt the cheese COOK 2
- Using the back of a spoon, press the cheese into a circle and place one sheet of paper at a time in the microwave oven
- Heat at maximum power setting for 1 minute, just until the Parmigiano Reggiano cheese starts to melt
4. Cook the garlic COOK 1
- In a pan, heat the extra virgin oil with the garlic and cook until golden
- Remove the garlic
- Add the cooked lentils and thyme to the pan and cook them for a few minutes
5. Cool the wafers COOK 2
- Take the cheese wafers out and let them cool, Gently peel off the baking paper
6. Adjust seasoning COOK 1
- Adjust the seasoning
7. Season the carrots COOK 1
- Sprinkle the carrots with cumin seeds, a pinch of cinnamon and sweet paprika
8. Roast the almonds COOK 2
- Roast the flaked almonds in a pan with no fat
9. Plate and serve BOTH
- Place a layer of lentils in a serving dish, arrange the carrots on top, and serve with the Parmigiano Reggiano cheese slivers, the roasted almonds and the thyme
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