Carrot, lentil and feta salad

Carrot, lentil and feta salad Thrive Health & Nutrition Magazine

Carrot, lentil and feta salad


(serves 3-4)
2 tbsp olive oil
500g carrots, peeled, halved and
cut into thin batons
1 tbsp cumin seeds
1 tbsp clear honey
250g pouch cooked Puy lentils
1 red onion, finely sliced
½ lemon, juiced
large handful mint leaves,
roughly chopped.
100g lamb’s lettuces
85g feta cheese, crumbled

How to cook

Heat the oven to 200C/180C fan/gas 6. In a shallow roasting tin, toss together half the oil, the cumin seeds, carrot batons 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.