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Roasted carrot and lentil salad

Serves 4-6
Prep time: 15 mins
Cooking time: 25 mins

This vegetarian salad is a tasty mix of colour and texture, with a punchy lemon herb dressing! Make use of ingredients readily available all year round with this stunning salad.



  • 4 large carrots, quartered lengthways 
  • Olive oil 
  • ½ tsp cumin seeds
  • 2 cups rocket or spinach
  • 400g tinned brown lentils, drained
  • ¼ red onion, thinly sliced
  • 100g blue cheese
  • 2 tsp wholegrain mustard
  • 1tsp dried mixed herbs
  • Juice of 1 lemon
View the method

  1. Preheat oven to 200 degrees celsius. Lay the carrot pieces on a baking tray and drizzle with olive oil. Sprinkle over the cumin seeds, salt and pepper, then place into the oven and bake for 20-25 minutes or until golden and tender. 
  2. Arrange the rocket, lentils and onion on a serving platter. Nestle the cooked carrot amongst the lentil mix, then crumble over the blue cheese. 
  3. To make the dressing, stir together the mustard, herbs, lemon juice and ¼ cup of olive oil. Drizzle over the salad and serve immediately.
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