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Roast Carrot Lentil Salad
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5 from 2 votes

Roast Carrot Lentil Salad with Feta & Dukkah

Roast Carrot Lentil Salad with Feta & Dukkah is a tasty, satisfying and healthy lunch to knock up on a cool day. It is easy to prepare and loaded with texture, flavour and goodness.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Salad
Cuisine: Worldwide
Servings: 2


For the Salad

  • 120 g/ ½ cup Puy lentils (uncooked)
  • 500 ml/ 2 cups Vegetable stock
  • 200 g/ 7oz Rainbow carrots (I used baby ones)
  • 12 Cherry tomatoes
  • 1 tablespoon Olive oil
  • 3 Salad onions
  • 75 g/ 3 oz Feta cheese (light or full fat)
  • 1 tablespoon Dukkah

For the Salad Dressing

  • 2 tablespoon Olive oil
  • 1 ½ teaspoon red wine vinegar
  • Salt & Pepper to season


Make the Salad

  • Begin by scrubbing the carrots clean and either cut into halves or quarters depending if they are skinny or thick. Lay on a baking sheet lined with parchment and toss in 1tbsp olive oil. Season and roast for 30 minutes in a preheated oven (190C/ 375F/ DM5)
  • After 20 minutes, turn the carrots and add the cherry tomatoes (halved) to the pan - tossing them in the oil in the pan. Let everything cook for a further 10 minutes, by which time the carrots should be fork tender
  • Meanwhile, put the lentils and stock into a saucepan, bring to simmering and let cook for approx 25 minutes until the lentils are tender
  • When cooked, drain the lentils and return to the pan
  • To make the dressing, whisk the oil, vinegar and a little seasoning together
  • Finely chop the onions and add to the lentils along with half of the dressing. Stir
  • To serve, divide the lentils between 2 plates. Top with the roast vegetables and crumble the feta over the top. Pour the remaining dressing over the salad and scatter with dukkah. Serve warm