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.
Ingredients
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
Method
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.
Arrange the rocket, lentils and onion on a serving platter. Nestle the cooked carrot amongst the lentil mix, then crumble over the blue cheese.
To make the dressing, stir together the mustard, herbs, lemon juice and ¼ cup of olive oil. Drizzle over the salad and serve immediately.