A warm and nourishing salad with carrots roasted in sweet honey and olive oil, earthy lentils, salty feta and a big handful of fresh herbs, topped off with a creamy tahini dressing. A veggie-salad with 25g of protein - perfect to double up and make for lunch tomorrow too.
Total time to make : 40 minutes
Time to prep : 10 minutes
Time to roast : 30 minutes
Servings : 2
Ingredients
500g carrots
1 tbsp olive oil
1 ½ tbsp honey
1 pack cooked lentils (250g) - I like 'merchant gourmet' Puy lentils
50g feta
20g flaked almonds
Handful of herbs, such as parsley, dill
Salt and pepper, to season
Dressing
4 tbsp natural yogurt
1 tbsp tahini
1 garlic clove, minced or finely chopped
1 lemon, juiced
Method
Pre-heat a fan oven fan to 180C
Wash, and slice carrots in half lengthways (or into quarters if they're large). Keep them all similar size and toss in olive oil, honey and a good pinch of salt. Spread in a single layer in a large roasting tin(s) and roast for 25 - 30minutes or until tender and charring round the edges
To make the yogurt tahini dressing, combine everything in a small bowl or jar and whisk or shake together well to mix. Save the used lemons to squeeze the remaining juice over before serving
In a small frying pan over a high heat, toast the flaked almonds until golden
Once the carrots have roasted, remove them from the oven and warm the lentils through according to packet instructions and season to taste. Serve on a plate topped with the carrots, crumbled feta, a handful of torn fresh herbs and toasted flaked almonds. Spoon the dressing over the top and finish with a squeeze of lemon
Nutritional Information
(per serving, with dressing)
568 calories
24g fat, 63g carbs, 25g protein
Good to know:
Perfect for lunchboxes, keep for up to 3 days in the fridge. Use a clean, miniature jam jar to store the dressing until you're ready to enjoy
Dressing will keep for 5 days refrigerated
Use butternut squash, pumpkin or any other root vegetables if you don't have carrots
Vegetarian
For vegan, use maple syrup instead of honey, skip the feta and use a coconut or almond based yogurt to mix
