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
Nutrition (per serving)
- Calories
- 386 kcal
- Protein
- 12.9 g
- Carbohydrate
- 29.5 g
- of which sugars
- 19 g
- Fat
- 22 g
- of which saturates
- 7.5 g
- Fibre
- 9.4 g
- Salt
- 1.62 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 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
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
Drain and rinse the lentils. Dress with a squeeze of lemon juice, a drizzle of olive oil and seasoning.
- 4
Spread the lentils on a large serving platter. Arrange the warm roasted carrots on top.
- 5
Crumble over the feta, scatter the dukkah and fresh coriander over everything, then finish with a final squeeze of lemon.
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