Puy Lentil, Spiced Roast Carrot & Feta Salad
This vibrant and nutritious recipe combines roasted cumin-infused carrots with a zesty, minty lentil salad for a delightful dish that's bursting with flavors and textures. The tender sweetness of the honey-glazed carrots pairs beautifully with the earthy lentils, tangy lemon juice, and fresh mint, all topped with crumbled creamy feta cheese. Perfect for a light and satisfying meal that's both satisfying and nourishing.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 272 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 31 grams carbohydrates
- Sugar Content: 15 grams sugar
- Fiber Content: 8 grams fiber
- Protein Content: 13 grams protein
- Sodium Content: 1.3 milligram of sodium
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