Name: Puy lentil, spiced roast carrot & feta salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: English
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

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Puy lentil, spiced roast carrot & feta salad

Puy lentil, spiced roast carrot & feta salad

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.7 out of 5.79 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal272
fat12g
saturates4g
carbs31g
sugars15g
fibre8g
protein13g
salt1.3g

low

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 5.79 ratings

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