Now that the colder weather is upon us warming salads like this are perfect for lunch, or dinner. Slow roasted carrots are packed full of flavour, and when paired with the lentils makes this a hearty, vibrant dish for two. This healthy midweek meal can also be refrigerated and served for lunch the next day IF you have any leftovers.
Serve on a bed of fresh leafy greens with the creamy feta dressing for a delicious garlicky kick.
Ingredients (serves 2)
400g chantenay carrots, orange or purple
200g puy lentils, cooked
2 red onions, peeled and chopped
60g sundried tomatoes, halved
1 tbsp. coconut oil, melted
2 tsp. cumin seeds
100g leafy greens
Fresh coriander, optional
100g vegan feta
1 garlic clove
1 tbsp. apple cider vinegar
½ cup. dairy-free yoghurt
2 tbsp. coconut oil, melted
Salt and pepper, to taste
Pre heat the oven to 200c.
Place the carrots and onion on a lined baking tin, season and coat with coconut oil and cumin. Roast in the oven for 30 minutes until soft.
Warm the puy lentils and place into a bowl along with the roasted vegetables and sundried tomatoes. Toss together with a squeeze of lemon and serve on a bed on salad leaves.
Place all of the ingredients for the dressing into a blender and blend until smooth. This is a thick dressing so if you’d prefer a thinner one add 1 to 2 tbsp. water.
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