Puy lentil, spiced roast carrot & feta salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 2 tbsp olive oil
- 1 tbsp cumin seeds
- 500g carrotspeeled, halved and cut into batons
- 1 tbsp clear honey
- 250g pouch cooked Puy lentils(or canned, drained and rinsed)
- 1 red onionfinely sliced
- ½ lemonjuiced
- large handful mintleaves, roughly chopped
- 100g lamb's lettuce
- 85g feta cheesecrumbled
Nutrition: per serving
- kcal272
- fat12g
- saturates4g
- carbs31g
- sugars15g
- fibre8g
- protein13g
- salt1.3glow
Method
step 1
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.
step 2
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.
step 3
Toss the dressed lentils with mint and lamb’s lettuce. Lay warm spiced carrots on top and scatter with feta.
