RECIPE

INGREDIENTS

• 1 bunch baby carrots, cleaned and leaves removed
• 1 tbsp honey
• 1 can brown lentils, rinsed and drained
• 1/3 cup freekeh, cooked according to packet instructions
• 1 large handful of flat leaf parsley, roughly chopped
• 1 handful of hazelnuts, roasted and roughly chopped
• 1 handful of pine nuts, toasted
• Seeds from 1/2 a pomegranate
• 1 handful of goats cheese, crumbled
• olive oil
• Red wine vinegar
• salt and pepper

METHOD

Preheat oven to 180 degrees C. Place baby carrots in a roasting dish and drizzle with honey, a splash of olive oil and season with salt and pepper. Toss to coat, then roast for around 40 mins until softened. Set aside to cool.

In a large salad bowl, combined the drained lentils, cooked freekeh, parsley, nuts and pomegranate. Drizzle over olive oil and a splash of red wine vinegar and season. Make sure all ingredients are well coated, then sprinkle over crumbled goats cheese. Finally, top with the roasted baby carrots.

Serves 6 as a side.