Roast Carrot and Lentil Salad

Roast Carrot and Lentil Salad

This simple and delicious winter salad is served warm or at room temperature. It is healthy and satisfying and could be enjoyed as a main course or as a hearty side dish.

Bharat is used in Middle Eastern cuisine and typically includes allspice. pepper, cumin, coriander, cloves and nutmeg, but it varies throughout the region and could have mint or rosebuds as a flavour twist.

You will need
1 bunch baby carrots, trimmed, washed and dried
1 tbs oil
1/2 tsp Bharat spice mix
2 cups cooked puy lentils
2tbs olive oil
1tbs red wine vinegar
2tbs chopped dill
1/3 cup Persian Feta
2tbs toasted pine nuts

Yoghurt dressing
1/2 cup plain yoghurt
1 small garlic clove, minced
1tbs chopped mint
2tbs chopped chives
1/2tsp Baharat spice
1tsp lemon juice
1tbs olive oil
salt and pepper to season

Preheat your oven to 200c.
Rub the oil over the carrots and cut any oversized ones in half lengthways. Sprinkle over the Bharat and some salt flakes. Roast for 20-30 minutes
Toss the lentils in the olive oil and red wine vinegar and season with salt and pepper.
Spread the lentils on a serving platter.
Scatter the cooked carrots over the top, followed by the chopped dill, chunks of feta and pine nuts.
Serve with the dressing on the side.


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