Carrot and Lentil Salad

With so much talk going on about climate change lately you might be wondering what actions you can take to help the planet. Eating more plant based meals in your diet could be the “single biggest way” to reduce your environmental impact on the earth. Even if you just switch out one or two of your meaty meals for a vegetarian or vegan alternative during the week. Those seemingly small changes can have a big impact not only on the environment but also on your health.

To help with the switch I have come up with a lovely sweet and spicy carrot and lentil salad that I would love for you to try. This salad is so wonderfully tasty that you won’t even miss any meat and feel fully satisfied.

Give it a go, and I am sure you will come back for more.

Ingredients

300 g carrots
250g cooked puy lentils
80g of dairy free feta cheese
1 red onion
juice of one lemon
1 tsp of cumin seeds
1 tbsp of honey
olive oil
salt & pepper
one handful of fresh mint leaves

Directions

1. Heat the oven to 180C . In a shallow roasting tin, toss together half the oil, the cumin seeds, carrots and some seasoning. Roast for 25 mins. Drizzle with honey and return the roasting tin for another 5 minutes back in the oven.

2. Lightly fry the onion in some olive oil until soft, add lemon juice and cooked lentils and gently warm through. Season with salt and pepper. Allow to cool slightly while the carrots finish cooking.

3.Toss the dressed lentils with finely chopped fresh mint leaves and lay the warm spiced carrots on top of the salad, scatter with vegan feta and serve.