Lentil, Spiced Roast Carrot & Feta Salad

35 Minute Lentil, Spiced Roast Carrot & Feta Salad. Perfect meal-prep bowl for lunches on the go. For me personally, Sunday is Meal Prep Day! I prep my lunches for 3 days choosing a meal prep bowl, then have an easy wrap or leftovers for Thursday-Friday. Set yourself up for a great week of staying on track and get meal prepping these gorgeous bowls.

Serves: 2 Time: 35 minutes

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Ingredients

• 2 tablespoon olive oil

• 1 tablespoon cumin seeds

• 500g carrots, peeled, halved and cut into batons

• 1 tablespoon 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

Method

1. Heat the oven to 200°C. In a shallow roasting tin, toss together half the oil, the cumin, carrots and some seasoning.

2. Roast for 25 mins, turning halfway through cooking. Drizzle over the honey, stir and roast for 5 mins more.

3. Meanwhile, gently heat the lentils with the onion, lemon juice, remaining oil and some salt and pepper.

4. Allow to cool slightly while the carrots finish cooking.

5. Toss the dressed lentils with mint and lamb’s lettuce.

6. Lay warm spiced carrots on top and scatter with feta.

7. Perfectly fine to make the night before and eat for lunch for the next few days. I would say maximum 3 days worth if kept refrigerated,

8. Cool the mixture first before adding to the salad if eating the next day.

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