Carrot and Cashew Fan
(On a Bed of Hot Puy Lentil and Dill Salad
with Orange and Cardamom Sauce)
Serves 4
Serves 4
Vegan
Preparation time
40 mins
Cooking time
40 mins
Ingredients
| 500g | carrots, peeled and diced |
| 110g | onion, sliced |
| 220g | cashew nuts, finely ground |
| 125g | white breadcrumbs |
| 7tbsp | chopped fresh dill |
| 3½ tbsp | vegetable oil |
| 150g | dried puy lentils, washed |
| 3 | large, juicy oranges |
| 12 | cardamom pods, split down one side, but not opened |
| 2 – 3 | cloves garlic, crushed |
| 2½ tsp | pomegranate molasses |
| To taste | salt and pepper |
Garnish
Dill and pomegranate seeds to garnish
Method
To make the fan
Preheat oven to Gas 6 / 200C.
- Finely blend carrot and onion, mix with nuts, crumbs, 4tbsp dill and seasoning, until moist and clumping together.
- Divide mixture between two 20cm, greased, lined sandwich tins, press down, brush each with 1½ tbsp oil.
- Bake for 35 mins until firm and crispy. Stand for 5 mins, turn out to serve.
-
Put lentils, peel of ½ an orange and 6 cardamom pods into a pan.
- Cover with boiling water, add salt, cover and simmer for 15 – 20 mins until ‘al dente’. Drain, removing cardamom pods and orange peel.
- Mix garlic, 3 tbsp orange juice, 1 tsp pomegranate molasses,
3 tbsp chopped dill and ½ tbsp vegetable oil. Season well and mix with
lentils.
For the sauce
-
Grate zest of 1 orange into a saucepan.
-
Add juice from remaining oranges, 6 cardamom pods, 1½ tsp pomegranate molasses and 2 tbsp water.
- Boil then simmer until mixture reduces by about two thirds.
To serve
-
Cut each fan into 8 wedges.
-
Top each mound of lentils with 4 overlapping wedges, crispy side up.
- Drizzle with sauce, garnish with dill and pomegranate seeds.
©°Cordon Vert school, recipe created by Marise Maddison 2008.
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