Puy Lentil Spiced Roast Carrot Feta Salad Recipes

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PUY LENTIL, SPICED ROAST CARROT & FETA SALAD



Puy lentil, spiced roast carrot & feta salad image

High in fibre, a good source of iron, vitamin C and it counts as 3 of your 5-a-day - what's not to love about this superhealthy salad?

Provided by Good Food team

Time 40m

Number Of Ingredients 10

2 tbsp olive oil
1 tbsp cumin seeds
500g carrots , peeled, halved and cut into batons
1 tbsp clear honey
250g pouch cooked Puy lentils (or canned, drained and rinsed)
1 red onion , finely sliced
½ lemon , juiced
large handful mint leaves, roughly chopped
100g lamb's lettuce
85g feta cheese , crumbled

Steps:

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

Nutrition Facts : Calories 272 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 15 grams sugar, Fiber 8 grams fiber, Protein 13 grams protein, Sodium 1.3 milligram of sodium

PUY LENTIL SALAD WITH FETA CHEESE



Puy Lentil Salad With Feta Cheese image

Adapted to my tastes from an online recipe. A filling and tasty salad. Serves 2 as a main dish or 4 as a starter.

Provided by WizzyTheStick

Categories     Lentil

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 13

1/2 cup puy lentils
1 bay leaf
3/4 cup green beans, trimmed and sliced in fourths
1 carrot, peeled and diced
1 stalk celery, diced
2 tablespoons fresh cilantro, finely chopped
1 small red onion, chopped
3 ounces feta, crumbled
2 tablespoons vegetable oil
1 tablespoon rice vinegar
sea salt
fresh ground black pepper
1/2 cup ham (diced)

Steps:

  • Place the lentils and bay leaf in a saucepan with water.
  • Bring to a boil, cover, lower the heat and simmer for about 20 minutes, or until the lentils are tender.
  • Discard the bay leaf, drain the lentils, and leave them to cool.
  • While the lentils are cooking, chop the beans, carrot and celery.
  • Put them in a steamer for about 10 minutes or blanch them in boiling water for about 1 minute- they should be crisp, crunchy and bright in colour.
  • Toss all of the cooked ingredients, along with the cilantro, onion, ham and feta, in a medium-sized bowl.
  • Whisk together the oil and rice vinegar and dress the salad.
  • Season with salt and pepper to taste.

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