Roast Carrot and Lentil Salad

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.

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