Carrot Salad with Lentils and Whipped Feta

The tender cooked sweet carrots are served alongside earthy lentils and tangy whipped feta for a quick veggie dinner.

Substitutes? 

  • No carrots? Try with parsnips, sweet potato or butternut squash instead. 
  • Vegan? Use vegan yoghurt and feta alternatives. 
  • No parsley? Try with fresh coriander instead.

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Servings: 2

Ingredients:

6 Carrots

150 g Lentils (cooked)

100 g Feta

3 tbsp Greek yoghurt

1 tsp Ground cumin

2 tbsp Lemon juice

3 tbsp extra virgin olive oil

2 tbsp Parsley (chopped)

Salt & pepper

1 tbsp Flaked almonds

Recipe:

  1. Bring a small pan of salted water to the boil. Cut the carrots into 1 cm thick slices lengthways. Add the carrots into the boiling water and simmer for 10 minutes, or until just tender. Drain and leave to steam dry in the colander for a couple of minutes.
  2. Add the feta and yoghurt to food processor and whizz until smooth. Season with salt and pepper, and set aside.
  3. In a large mixing bowl, add the lemon juice, ground cumin, olive oil, chopped parsley and carrots. Season with salt and pepper, and toss until coated.
  4. Dollop the whipped feta onto a plate, spread out with the back of a spoon, then top with the lentils and carrot salad. Finish with a sprinkling of toasted flaked almonds.
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How to store

Store in an airtight container, in the fridge for up to 3 days.