I'm getting to the end of my supply of carrots, helped in part by the making of carrot cake which will come later in the week. I love these root veg salads and this one is extra good for you with the addition of lentils. I also love the tang of the feta which adds an extra something.
Puy Lentil, Spiced Roast Carrot and Feta Salad (adapted from Good Food Magazine May 2011)
2 tbsp olive oil
1 tbsp cumin seeds
500g carrots, peeled, halved and cut into batons
1 tbsp clear honey
350g cooked Puy lentils
1 red onion, finely sliced
½ lemon, juiced
handful mint leaves, roughly chopped
85g feta cheese, crumbled
Heat the oven to 200C. 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. Leave the carrots to cool when they are ready.
Meanwhile, gently heat the lentils with the onion, lemon juice, remaining oil and some salt and pepper. Allow to cool while the carrots finish cooking.
In the morning layer the spinach in your lunch box, followed by the carrots. Then add the lentils and mint and sprinkle over the feta cheese.