This miso-glazed carrot, pecan, and rocket salad is a symphony of sweet roasted carrots, peppery rocket, and crunchy pecans. Miso, a fermented food, is known for its gut-healthy probiotics, making this dish as nourishing as it is delicious. It's a truly irresistible dish that will leave you wanting more!
whole or halved
to garnish
plus extra to garnish
woody stalks removed
Rinse the puy lentils thoroughly under cold water. Place them in a saucepan with plenty of boiling water and simmer for 30-40 minutes, or until tender but not falling apart.
Melt the butter in a frying pan over medium heat. Add the baby carrots, whole or halved, and pan-sear on all sides until they start to char.
After 5-10 minutes, add the red miso paste, honey, and thyme sprigs to the pan with the carrots. Turn regularly to caramelise the carrots and absorb the sweet, charred umami flavour.
Add the vegetable stock to deglaze the pan. Bring to a simmer and reduce the heat.
Cook for a further 10-15 minutes until the stock reduces and the carrots are soft when you insert a paring knife. Add the pecans for the final couple of minutes of cooking, until they and the carrots are sticky.
Prepare the salad by laying a generous nest of wild rocket in each bowl. Cover with the cooked lentils and finish with the glazed carrots and pecans.
Season with a pinch of sea salt, and garnish with extra thyme leaves and a few rocket flowers.
For an extra depth of flavour, toast the pecans lightly in a dry pan before adding them to the carrots.
If you don't have baby carrots, you can use regular carrots cut into uniform, bite-sized pieces.
To make this recipe vegan, substitute the butter with a plant-based alternative and the honey with maple syrup or agave nectar.