Puy lentil, spiced roast carrot & feta salad
High in fibre, a good source of iron, vitamin C and it counts as 3 of your 5-a-day - what's not to love about this superhealthy salad?
- Prep: 10 mins
Cook: 30 mins
- Serves 4
- Easy
Ingredients
- 2 tbsp olive oil
- 1 tbsp cumin seeds
- 500g carrots, peeled, halved and cut into batons
- 1 tbsp clear honey
- 250g pouch cooked Puy lentils (or canned, drained and rinsed)
- 1 red onion, finely sliced
- ½ lemon, juiced
- large handful mint leaves, roughly chopped
- 100g lamb's lettuces
- 85g feta cheese, crumbled
Method
-
Heat the oven to 200C/180C fan/gas 6.
In a shallow roasting tin, toss together
half the oil, the cumin, carrots and some
seasoning. Roast for 25 mins, turning
halfway through cooking. Drizzle over the
honey, stir and roast for 5 mins more.
-
Meanwhile, gently heat the lentils with
the onion, lemon juice, remaining oil and
some salt and pepper. Allow to cool
slightly while the carrots finish cooking.
-
Toss the dressed lentils with mint and
lamb’s lettuce. Lay warm spiced carrots
on top and scatter with feta.
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