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:
- 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.
- Add the feta and yoghurt to a food processor and whizz until smooth. Season with salt and pepper, and set aside.
- 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.
- 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.
How to store
Store in an airtight container, in the fridge for up to 3 days.
