Lentil Salad with Roasted Carrots
- Almond
- Milk
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Brazil nut
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Pecan
There’s a little taste of the East that comes along with every with bite of this colourful dish and you’ll be wishing you were perusing the stalls of a busy Israeli market. Bold cumin pairs beautifully with juicy roasted carrots, peppery lentils and creamy goats cheese - make sure you savour every bite!
Ingredients
2
carrots
½
red onion
½ tsp
cumin
1 tin
lentils
½
lemon
1 bunch
parsley
1 bag
mixed salad
¼ cup
roasted almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
1 tub
Goat's Curd
(Contains: Milk;)
Not included in your delivery
1 tbs
olive oil
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, peel the carrots and cut into batons. Finely slice the red onion and finely chop the parsley. Drain and rinse the lentils, and juice the lemon.
Toss the carrots in half of the olive oil and place in a single layer on a lined oven tray. Season with salt and pepper. Cook in the oven for 25 minutes or until the carrots are tender and golden.
Meanwhile, heat the remaining oil in a medium frying pan over a medium-high heat. Add the red onion and cook, stirring, for 3 minutes or until the onion is soft. Add the cumin and cook, stirring, for 1 minute or until fragrant. Add the lentils and cook for 1-2 minutes, stirring, or until heated through. Add the lemon juice and then remove from the heat and transfer to a medium bowl.
Add the carrots, parsley, mixed salad leaves and almonds to the lentil mixture and toss to combine well. Season to taste with salt and pepper.
Divide the carrot and lentil salad between plates. Dot with the fresh goat’s curd to serve.
