Roasted Carrot, Lentil & Feta Salad with Butter Lettuce

A warm-and-crisp salad of roasted cumin carrots and onions, tender lentils, butter lettuce and parsley, tossed with a honey-Dijon vinaigrette and topped with feta.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 230°C (450°F) and position rack in the centre.

Step 2

Rinse lentils under cold water and transfer to a small saucepan. Cover with broth and bring to a boil. Reduce heat to a simmer and, stirring occasionally, cook until just tender, 15-20 minutes. (Use 3/4 cup green lentils and 354 ml (1 1/2 cups) chicken or vegetable broth.)

Step 3

Wash carrots, trim ends, and peel. Halve lengthwise and thinly slice on the diagonal into 2-3 cm thick half rounds; transfer to a baking sheet. (Use 3 medium carrots.)

Step 4

Peel and thinly slice onion into half rings; add to sheet. (Use 1/2 medium red onion.)

Step 5

Drizzle carrots and onion with olive oil and season with cumin, salt, and pepper; toss to coat. (Use 1 tbsp extra virgin olive oil, 1 tsp cumin, 1/4 tsp salt, 1/8 tsp black pepper.)

Step 6

Place carrots in the oven and roast, tossing halfway through cooking, until tender, 10-15 minutes.

Step 7

Peel and mince garlic. In a salad bowl, prepare dressing by whisking together the minced garlic, olive oil, vinegar, honey, Dijon, salt, and pepper. (Use 1 clove garlic, 3 tbsp extra virgin olive oil, 1 tbsp apple cider vinegar, 1/2 tsp honey, 1/8 tsp Dijon mustard, 1/8 tsp salt, 1/8 tsp black pepper.)

Step 8

Wash and dry lettuce. Tear into smaller pieces and add to salad bowl. (Use 1 head butter (Boston) lettuce.)

Step 9

Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves. Add to salad bowl. (Use 1/2 small bunch Italian (flat-leaf) parsley.)

Step 10

Assemble salad by adding carrots and lentils to salad bowl and tossing.

Step 11

Serve by placing salad on a plate and sprinkle with feta. Enjoy! (Use 1/2 (113 g) pkg crumbled feta cheese.)