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Roasted carrot, rocket & lentil salad New-recipe-icon

A vibrant and substantial salad for two that's rich in calcium, fibre and 4 of your 5-a-day. With toasted cumin, honey and mustard it's rich in flavour too!

  • Prep: 10 mins
    Cook: 35 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 596
  • Carbohydrates 40
  • Saturated Fat 8
  • Sugar 14
  • Protein 22
  • Fat 35
  • Fibre 18
  • Salt 2.1

Nutrition per serving

  • Calories 596
  • Carbohydrates 40
  • Saturated Fat 8
  • Sugar 14
  • Protein 22
  • Fat 35
  • Fibre 18
  • Salt 2.1

Ingredients

  • 300g carrots, peeled and sliced lengthways
  • 3 tbsp extra virgin olive oil
  • ½ tsp cumin seeds
  • 1 lemon, zested and juiced
  • ½ tsp honey
  • ½ tsp wholegrain mustard
  • 250g ready-cooked lentils
  • ¼ cucumber, chopped
  • 80g rocket, washed
  • 1 avocado, sliced
  • 50g feta, crumbled

Method

  1. Heat oven to 200C/180C fan/ gas 6. Toss the carrots in 1 tbsp oil, the cumin seeds and some seasoning. Spread out on a baking tray and roast for 30-35 mins until soft and charred around the edges.

  2. Meanwhile, whisk together the remaining oil, the lemon zest and juice, honey and mustard. Once the carrots are cooked, stir through all the remaining ingredients, then toss through the dressing to serve.

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