Lentil Oven Vegetable Salad with Poppy Seed and Plum Dressing

Ingredients

• 200 g beluga lentils
• 0.5 tsp ground cumin
• 4 Carrots
• 2 beetroot roots
• 5 tbsp olive oil
• Salt
• Pepper
• 15 g blue poppy seeds (3 tsp)
• 5 plums
• 1 sprig rosemary
• 2 tbsp white balsamic vinegar
• 1 tsp coarse mustard
• 1 tsp apple juice concentrate

Instructions

1. 1.

   Cook the lentils in twice the amount of boiling water with half the cumin for about 20 minutes over low heat. Drain, let stand to drain and cool for 5 minutes.

2. 2.

   Meanwhile peel, wash and cut carrots and beetroot into sticks. Place vegetables in a baking dish, drizzle with 1 tbsp oil, season with salt, pepper and remaining cumin, sprinkle with 2 tsp poppy seeds, mix and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 15 minutes, stirring occasionally.

3. 3.

   While the vegetables roast, wash, halve, pit and cube the plums. Wash rosemary, shake dry and chop the needles. Mix remaining oil with vinegar, mustard and apple juice concentrate, season with salt and pepper. Fold in the plums and rosemary.

4. 4.

   Arrange lentils and roasted vegetables on plates, drizzle with dressing and sprinkle with remaining poppy seeds.