Honey roasted carrot, lentil and feta salad
- Lucy Lord
- Jul 8, 2024
- 2 min read
Updated: 7 days ago
This is an easy and delicious roasted carrot salad that can be served warm or cold. The lentils act as a sponge, soaking up all of the flavours from the honey and cumin roasted carrots and the creamy tahini dressing is one of my favourites. Packed with 24g of protein, this is one of my favourite salads to make over a weekend and enjoy throughout the week.
Time to make : 45 minutes
Serves : 4
Ingredients
8 carrots
2 tbsp olive oil
2 tbsp honey
1 tsp salt
1 tsp ground cumin
Large handful rocket
2 x 250g puy lentil pouches (I love Merchant Gourmet)
150g feta cheese
Fresh herbs such as parsley and mint
Dressing
3 tbsp tahini
2 tbsp maple syrup
Juice of 1 lemon
1 clove of garlic, minced
Salt and pepper, to season
3 - 6 tbsp water, to thin
Method
Pre-heat a fan oven to 200ºC.
To make the dressing, combine all of the ingredients into a small bowl or mug. Use water, 1 tbsp at a time, to thin the dressing out until you’re happy with the consistency. I prefer it thick but pourable.
Peel and slice the carrots and toss into a large roasting tin with the olive oil, honey, salt and cumin. Shake to cover all of the carrots and roast for 35 - 40 minutes until tender when pricked with a fork and charred around the edges. Once out the oven, tip in the lentil pouches into the roasting tin and mix through. This allow the lentils to soak up the flavours and help to warm them through.
Assemble the salad by layering the roasted carrots and warm lentils on top of the rocket. Crumble over the feta cheese and sprinkle over the fresh herbs. Finish by drizzling over the tahini dressing.
Nutritional information:
(per serve)
530 cals
24g fat, 60g carbs, 24g protein
Good to know:
Vegetarian. To make this vegan, use maple or agave instead of honey to roast the carrots and miss out the feta cheese.
Gluten-free.
Use any pre-cooked lentils or try other pre-cooked pouches such as wild rice, quinoa, couscous or bulgar wheat.
Use spinach, lambs lettuce or any other soft salad leaves instead of rocket.
This stores really well in an airtight container in the fridge for up to 5 days. The dressing can be stored separately or mixed through the salad before storing.
