The Times Magazine - UK (2020-11-14)

34 The Times Magazine

tin and drizzle over the olive oil. Roast in the

preheated oven for 20 minutes until cooked

and starting to caramelise. Brush each piece

of carrot well with the maple syrup, then cook

for a further 5 minutes.

2 Meanwhile, heat the sunflower oil in a

frying pan, then add the garlic and red onion

and cook for a few minutes until softened.

Add the lentils. Leave on the heat while

stirring for a couple of minutes, then pour

the lentil mixture into a large serving bowl.

3 To make the garlic and caper dressing, stir

all the ingredients together in a small bowl.

4 Add the roasted carrots, coriander and mint

to the lentils and toss together. Season well,

then drizzle the dressing liberally all over the

warm salad. Finish with extra herbs and more

black pepper.

2 SPICY THAI SALAD

Serves 4

If you can’t get your hands on a green papaya,

just use a normal one, or a firm mango works

well too. You can omit the fish sauce and

shrimps to make this a vegan salad.

• 4 tbsp dried baby shrimps


• 50g peanuts


• 2 cloves of garlic, peeled and
  roughly chopped
  
  
  • 2cm fresh ginger, peeled and
    roughly chopped
  
  
  • Juice of 1 lime, plus 1 lime, quartered,
    to serve
  
  
  • 1 red bird’s eye chilli, roughly chopped
  
  
  • 3 tbsp palm sugar, grated
  
  
  • 2 tbsp soy sauce
  
  
  • 4 tbsp fish sauce
  
  
  • 2 tbsp tamarind paste
  
  
  • 15 green beans, trimmed
  
  
  • 10 cherry tomatoes, halved
  
  
  • 1 medium green papaya, peeled and
    deseeded, then finely sliced
  
  
  • Handful of fresh mint, roughly chopped
  
  
  • Handful of fresh Thai basil,
    roughly chopped
  
  
  • Handful of coriander, roughly chopped
  
  
  
  

1 Soak the dried baby shrimps in boiling water

for 10 minutes, then drain. Meanwhile, toast

the peanuts in a dry pan until golden brown.

Set aside to cool.

2 Place the soaked shrimps and half the

toasted peanuts in a food processor with the

garlic, ginger, lime juice, chilli, palm sugar,

soy sauce, fish sauce and tamarind paste.

Blitz into a loose paste.

3 Place the green beans, tomatoes and papaya

in a large bowl. Mix the paste through the

salad until it coats the beans, tomatoes and

papaya well. Mix the herbs through the salad.

4 Scatter the remaining toasted peanuts over

1 LENTILS WITH MAPLE AND

CUMIN ROASTED CARROTS

Serves 4

It works well with roast chicken, or just with
a vegetable selection.

• 300g carrots, peeled and quartered
  lengthways, or baby carrots kept whole


• 2 tsp cumin seeds


• 2 tbsp olive oil


• 3 tbsp maple syrup


• 1 tbsp sunflower oil


• 2 cloves of garlic, peeled and sliced


• 1 small red onion, thinly sliced


• 400g tinned brown lentils, drained
  and rinsed


• 20g fresh coriander leaves, chopped


• 20g fresh mint leaves, chopped


• Flaked sea salt and black pepper

For the dressing

• 1 clove of garlic, peeled and grated


• Zest and juice of 1 lemon


• 2 tsp capers, drained


• 2 tbsp olive oil


• Pinch of flaked sea salt


• Grind of black pepper

1 Preheat the oven to 200C/Gas 6. Add the
carrots and cumin seeds to a large roasting

There is something very satisfying about a squash salad in winter

1 2 3

PHOTOGRAPHS Clare Winfield