Spiced Roast Carrot, Puy Lentil and Feta Salad.

This recipe post comes with the news that I have just burned 626 calories zumba-ing on the Wii so, for someone reading my blog for the first time right now they might assume that I am actually a really healthy person which, of course unfortunately wouldn't be entirely true... okay so it's not really at all true but, we're not here to talk about the little bit of extra padding I carry around my waistline right now, are we? I do try my best to be relatively healthy but, I do love a good cupcake every now and then as I am sure you are all aware and there are also so many recipes out there that are just begging to be tried which, don't exactly go easy on the old calories. I have actually just finished writing out my shopping list for the next meal I am planning to make which is a peanut satay with coconut and pineapple rice and as you can imagine; several hefty dollops of peanut butter, a good glug of rich, creamy coconut milk and a rather generous portion of sweet, sugary caramelised pineapples doesn't exactly make for the healthiest of combinations but, it sure makes for a delicious one. Needless to say, I definitely can't say no to the calories all the time!

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!

Recipe

2 tbsp. olive oil                                                                   

1 tbsp. cumin powder and 1/2 tbsp. cumin seeds  

500g carrots, peeled, halved and cut into batons

1 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

Method

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.