- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp cumin seeds
- 500g carrots, peeled, halved and cut into batons
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 tbsp clear honey
- 250g pouch cooked Puy lentils (or canned, drained and rinsed)
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- 1 red onion, finely sliced
- ½ lemon, juiced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- large handful mint leaves, roughly chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 100g lamb's lettuce
Sometimes known as Corn Salad, lamb's lettuce has long spoon-shaped dark leaves and a…
- 85g feta cheese, crumbled
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.