Not all great recipes have to make you pile on the pounds though, as this delicious salad recipe proves. This spiced roast carrot salad is fresh, vibrant and summery and has a delicious combination of flavours; from the lightly spiced and caramelised roast carrots to the creamy, crumbly feta and from the earthy puy lentils to the refreshing, tantalizing addition of the fresh mint and lemon juice. A bowl of this is just so much more gorgeous, exciting and scrumptious than your average bowl of lettuce leaves and I really hope you love it too! Simple to make, quick to produce and extremely yummy; what more could you ask for? Food that doesn't expand the old waistline? Well, it's good for that too. There's no expansion here. Just enjoy!
2 tbsp. olive oil
1 tbsp. cumin powder and 1/2 tbsp. cumin seeds
500g carrots, peeled, halved and cut into batons1 tbsp. clear honey or maple syrup
250g pouch cooked Puy lentils (or canned, drained and rinsed)
1 red onion, finely sliced
½ lemon, juiced
large handful mint leaves, roughly chopped
100g lamb's lettuces
100g feta cheese, crumbled
1. Heat the oven to 200°C. 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 or maple syrup, stir and roast for 5-10 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 crumbled feta.