Lentil, Spiced Roast Carrot and Feta Salad


This is a lovely, filling vegetarian dish (vegan if you leave out the feta cheese).  I used the Goan Spice Blend but you could use any of our savoury blends.

2 tbsp olive oil
1 - 2 tsps Goan Blend
500g carrots, cut into batons
1 tbsp clear honey (or use algave nectar as a vegan alternative)
250g cooked lentils, puy or brown
1 red onion, finely sliced
2 tbsps lemon juice
handful of mint leaves (or others), roughly chopped
100g feta cheese

Heat the oven to 200C / 180C fan.  In a shallow roasting tin, mix together 1 tbsp of the oil and spices, the carrots and some seasoning.  Roast for 25 minutes. Drizzle over the honey (or others), stir and roast for another 5 minutes.

Heat the remaining oil in a frying pan, and cook the onions until translucent.  Mix in the lentils and lemon juice and some salt and pepper.  

Toss the dressed lentils with the mint.  Lay the warm spiced carrots on top and scatter with feta.