Ingrédients
- 1 pouch Merchant Gourmet Puy Lentils (250g)
- 1 tbsp olive oil
- Zest of ¼–½ bergamot/lemon
- 1 tbsp bergamot juice or lemon
- ½ tsp maple syrup
- 1 tsp chopped fresh thyme
- Salt + cracked black pepper
- 365g carrots (mixed sizes, halved/quartered if chunky)
- 130g shallots, cut into wedges
- 1½ tbsp olive oil
- ½ tsp flaky salt
- ½ tbs maple syrup
- 30–35g panko breadcrumbs
-
1 tbsp olive oil
Bergamot Tahini Drizzle
- 2 tbsp tahini
- Juice of ¼–½ bergamot lemon or lemon
- 2–4 tbsp warm water
- Pinch salt
Panko Carrots
Méthode
- Preheat your oven to 200°c fan. peel the carrots, cut in half or for softer carrots cut into quarters, then slice shallots into wedges. toss everything with 1½ tbsp olive oil and ½ tsp salt. pop in the oven for 20 mins.
- After 15 mins, whisk together 2 tbsp tahini, juice of ¼–½ bergamot lemon, a pinch of salt, and 2–4 tbsp warm water to make a silky drizzle.
- When the carrots and shallots are tender, toss the carrots in 30–35g panko + 1 tbsp olive oil + pinch of salt. return to the oven for 5 mins until panko looks golden and crunchy. Toss the shallots in the maple syrup.
- Meanwhile, warm 1 pouch merchant gourmet puy lentils in 1 tbsp olive oil, zest + juice of ¼–½ bergamot lemon, ¼–½ tsp maple syrup, 1 tsp chopped fresh thyme, and season with salt + cracked black pepper. stir until glossy and aromatic.
- Plate the lentils as a base, pile on the crunchy carrots and shallots, and finish with tahini ribbons + thyme sprigs + extra bergamot zest if you like.
