Puy lentil, spiced roast carrot & feta salad

• olive oil↗2 tbsp tbsp
• cumin seeds↗1 tbsp tbsp
• carrots↗500g g

  peeled, halved and cut into batons

• clear honey↗1 tbsp tbsp
• pouch cooked Puy lentils250g g

  (or canned, drained and rinsed)

• red onion↗1

  finely sliced

• ½ lemon

  juiced

• mint↗large handful

  large handful, leaves, roughly chopped

• lamb's lettuce↗100g g
• feta cheese↗85g g

  crumbled

Step-by-step instructions

1. 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. 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. 3

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