Roast vegetable and lentil salad with Lavazza coffee vinaigrette recipe
by Chef Foode - Friday May 1, 2020 9:05 am
The Covid-19 lockdown measures still firmly in place, more of us are cooking at home than ever and looking to our favourite chefs for recipe inspiration.
For those looking for new recipes to try,Lavazza have collaborated with MasterChef stars, Billy & Jack, to create two delicious recipes to enjoy during quarantine and beyond.
Billy & Jack have raided their store cupboards to create the following tasty coffee-inspired dishes:
Roast vegetable and lentil salad with Lavazza coffee vinaigrette
2 rashers smoked streaky bacon
2 red onions
1 fennel bulb
500g cooked Puy lentils (you could use tinned, pre-cooked or cook from dried)
Handful chopped mint
Handful chopped parsley
1 espresso (around 35ml), cooled
1 tbsp balsamic vinegar
3 tbsp olive oil
1tsp sea salt
Salt & pepper
Chop up your vegetables (you can add or leave out veg as you please – just use what you have!), dress with oil and season well with salt and pepper. Roast at 160C for 30-40 minutes or until the vegetables are browned and soft.
If you’re cooking the Puy lentils you’ll need 250g of dried. Rinse them well and add to a pot with three times the volume of water to lentils. Bring to a boil and simmer for around 25 minutes, until they are soft but not mushy, Drain and allow to cool.
Finely chop the bacon and fry on a medium heat until crispy and the fat has rendered. Add the cooked Puy lentils and warm through.
To make the espresso vinaigrette, combine the balsamic and cooled espresso, add the olive oil and whisk to combine. Add the sea salt and check the seasoning. Add more balsamic if it needs more sweetness.
Place the lentils in a bowl and add the roasted vegetables. Top with the rocket and roughly chopped herbs, drizzle liberally with the espresso vinaigrette.
You can also add cheese if you wish, goats cheese or parmesan would work well, the joy of this salad is its flexibility.