Puy lentil, spiced roast carrot & feta salad

30-60 minutes 4 servings 400 kcal or less carrot carrots clear honey feta cheese healthy lamb's lettuce lamb's lettuces lentils pulses salad summer summery vege veggie warm salads

N/A

Source

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

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.