What a great idea to use a flavorful store-bought olive tapenade as a dressing for a healthy salad!  A simple mix of the tapenade with lemon zest, lemon juice a touch of black pepper and some olive oil and the dressing is complete.  I loved the different layers that this salad has; not only is the dressing superb, but the base of the salad consists of roasted parsnips, cooked lentils, peppery arugula/rocket, fresh parsley and roasted red onions.  Hearty enough to be a vegetarian main course salad, but also great as a side dish for a juicy roasted chicken.  (If you have trouble like I did, finding juniper berries to add into the roasted veggies, try using crushed pink peppercorns like I did; they bring a nice herbal element to the dish which the juniper berries would have as well.)

(To view this recipe, click on the blue title of the blog post above*)

Tagged: Arugula, celery, fresh thyme, Good Good Food, juniper berries, lentils, olive tapenade, olive tapenade vinaigrette, onion, parsnips, rocket, Salad, Sarah Raven, stock