Roast Carrot, Feta & Lentil Salad with Cumin and Honey

£7.42 - Serves 4


    • 2 tbsp olive oil
    • 1 tbsp ground cumin
    • 500g carrots peeled, halved and cut into batons
    • 1 tbsp clear honey
    • 250g  cooked Puy lentils
    • 1 red onion, finely sliced
    • ½ lemon, juiced
    • 100g mixed salad leave
    • 85g feta cheese, crumbled


  1. Heat the oven to 200C/180C fan/gas 6. In a shallow roasting tin, toss together half the oil, the cumin, carrots and some seasoning. Roast for 25 mins, turning halfway through cooking. Drizzle over the honey, stir and roast for 5 mins more.
  2. Meanwhile, gently heat the lentils with the onion, lemon juice, remaining oil and some salt and pepper. Allow to cool slightly while the carrots finish cooking.
  3. Toss the dressed lentils with mint and lamb’s lettuce. Lay warm spiced carrots on top and scatter with feta.
Kit Humphrey