Puy lentil, spiced roast carrot & feta salad

High in fibre, a good source of iron, vitamin C and it counts as 3 of your 5-a-day – what’s not to love about this superhealthy salad?

  • Prep:10 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 272
  • fat 12g
  • saturates 4g
  • carbs 31g
  • sugars 15g
  • fibre 8g
  • protein 13g
  • salt 1.3g


  • 2 tbsp olive oil
  • 1 tbsp cumin seeds
  • 500g carrots, peeled, halved and cut into batons
  • 1 tbsp clear honey
  • 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
  • 85g feta cheese, crumbled


  1. Heat the oven to 200C/180C fan/gas 6. 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.

  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 feta.

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