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Puy lentil, spiced roast carrot & feta salad

Puy lentil, spiced roast carrot & feta salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

High in fibre, a good source of iron, vitamin C and it counts as 3 of your 5-a-day - what's not to love about this superhealthy salad?

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal272
fat12g
saturates4g
carbs31g
sugars15g
fibre8g
protein13g
low insalt1.3g
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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 lettuce
  • 85g feta cheese , crumbled

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    Toss the dressed lentils with mint and lamb’s lettuce. Lay warm spiced carrots on top and scatter with feta.

Recipe from Good Food magazine, May 2011

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A star rating of 4.7 out of 5.61 ratings
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