
Nutrition and extra info
- Vegetarian
- Healthy
Nutrition: per serving
- kcal272
- fat12g
- saturates4g
- carbs31g
- sugars15g
- fibre8g
- protein13g
- salt1.3g
Ingredients
- 2 tbsp olive oil
Olive oil
ol-iv oylProbably 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
Carrot
ka-rotThe 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)
Lentils
len-tilThe lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- 1 red onion, finely sliced
- ½ lemon, juiced
Lemon
le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- large handful mint leaves, roughly chopped
Mint
mi-ntThere are several types of mint, each with its own subtle difference in flavour and appearance.…
- 100g lamb's lettuce
Lamb's lettuce
lams lett-essSometimes known as Corn Salad, lamb's lettuce has long spoon-shaped dark leaves and a…
- 85g feta cheese, crumbled
Method
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.
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