Honey-Roasted Carrot and Lentil Salad with Feta and Dukkah

Ingredients

• 600 g carrots
• 1 tinned green lentils
• 150 g feta cheese
• 3 tbsp dukkah
• 2 tbsp runny honey
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 lemon
• 15 g fresh coriander

Method

1. 1

   Preheat the oven to 200°C (fan 180°C). Peel the carrots and halve or quarter them lengthways depending on size. Place on a baking tray.

2. 2

   Mix together the honey, olive oil and cumin. Pour over the carrots, toss to coat and season well. Roast for 35 minutes until caramelised and tender.

3. 3

   Drain and rinse the lentils. Dress with a squeeze of lemon juice, a drizzle of olive oil and seasoning.

4. 4

   Spread the lentils on a large serving platter. Arrange the warm roasted carrots on top.

5. 5

   Crumble over the feta, scatter the dukkah and fresh coriander over everything, then finish with a final squeeze of lemon.