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
Serves 2
300g carrots, peeled and sliced lengthways3 tbsp extra virgin olive oil½ tsp cumin seeds1 lemon, zested and juiced½ tsp honey½ tsp wholegrain mustard250g ready-cooked lentils¼ cucumber, chopped80g rocket, washed1 avocado, sliced50g feta, crumbled
STEP 1Heat 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.STEP 2Meanwhile, 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.
