I found this recipe on the Vegetarian Society website but they took it down just before I was about to cook it. Eep. I feared that was a bad omen, but thankfully I found it elsewhere, and the end result was lush - healthy and tasty with a lovely festive sharpness from the sauce. Give it a whirl before the big day - it isn't complicated but you might want to work out your timings in advance.
Carrot and cashew fan with lentils and a pomegranate sauce (for 4)
Adapted from this recipe on the the good to know website
You will need:
- 500g carrots, peeled and diced
- 110g onion, sliced
- 220g cashew nuts
- 125g breadcrumbs
- 7 tbsp chopped fresh dill
- Vegetable oil
- 150g dried puy lentils
- 3 large oranges
- 12 cardamom pods, split down one side but not opened
- 2-3 cloves of garlic, crushed
- 2 1/2 tsp pomegranate molasses (try a local Lebanese shop, if you have one, or make your own)
- Salt and pepper
To make the fan:
- Preheat the oven to Gas 6, 200C
- Put the carrot, onion, nuts, breadcrumbs, dill and seasoning into a food processor and blitz until it's moist and clumping together.
- Divide the mixture between two 20cm greased, lined sandwich tins. Brush the tops with some vegetable oil.
- Bake for 35-40 mins until firm and crispy. Leave to stand for a few minutes before turning out.
- Put the lentils, peel of half an orange and 6 cardamom pods into a pan.
- Cover with boiling water, add salt, put the lid on and simmer for 15-20 mins. Drain and remove the peel and pods.
- Mix the garlic, 3 tbsp orange juice, 1 tsp pomegranate molasses, 3 tbsp chopped dill and 1/2 tbsp vegetable oil. Season and mix through the lentils.
- Grate the zest of one orange into a saucepan.
- Add the juice from the remaining oranges, 6 cardamom pods, 1 1/2 tsp pomegranate molasses and 2 tbsp water.
- Simmer until the sauce has reduced by about two thirds.