Roast carrot and lentil salad
Roast carrots with cumin, lentils in tahini dressing and peppery rocket, topped with toasted pumpkin seeds. A warm salad that is happy as a main.
- Time
- 40 min
- Serves
- 2
- Kind
- Salad
- Also
- Gluten-free
Made without gluten ingredients.
Method
- Heat the oven to 200°C (180°C fan). Scrub the carrots and cut them lengthways into halves or quarters, about the thickness of a finger.
- Toss the carrots on a baking tray with the olive oil, cumin and a pinch of salt. Roast for 30 minutes, turning once, until tender and caramelised at the tips.
- Toast the pumpkin seeds in a dry frying pan over a medium heat for 2 to 3 minutes until they start to pop, then tip them out.
- Whisk the tahini with the juice of the lemon and a pinch of salt, then add cold water a spoonful at a time until it pours easily.
- Drain and rinse the lentils, tip them into a bowl and stir through half the tahini dressing.
- Divide the rocket between plates, spoon over the lentils and top with the hot carrots.
- Drizzle with the rest of the dressing, scatter over the pumpkin seeds and serve.
Tip Leftover tahini dressing keeps in a jar in the fridge for a few days and is good on roast vegetables or a baked potato.
Per portion
| Energy | 472 kcal |
| Protein | 19 g |
| Carbohydrate | 37 g |
| of which sugars | 18 g |
| Fat | 25 g |
| of which saturates | 4 g |
| Fibre | 16 g |
| Salt | 0.45 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- carrot6
- green lentils1 tin
- rocket70 g
- tahini30 g
- lemon1
- cumin2 tsp
- pumpkin seeds30 g
- olive oil1 tbsp
