Puy lentil, spiced carrot and feta salad
Chef DefneKitchen Studio chef · October 17, 2026Cumin-roasted carrots with honey on a bed of warm Puy lentils, lamb's lettuce and mint, finished with crumbled feta.
Calories are an AI estimate, for information only.
Ingredients · 10
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- Olive oil2 tbsp
- Cumin seeds1 tbsp
- CarrotsPeeled, cut into batons500 g
- Clear honey1 tbsp
- Cooked Puy lentils (pouch)Drained250 g
- Red onionFinely sliced1
- LemonJuiced½
- Mint leavesRoughly chopped
- Lamb's lettuce100 g
- FetaCrumbled85 g
Method · 3 steps
- 1
Heat the oven to 200°C (180°C fan). Put half the oil, the cumin, the carrots and some seasoning into a shallow roasting tin and toss. Roast for 25 mins, turning the carrots halfway. Pour over the honey, toss, and roast 5 mins longer.
- 2
While the carrots cook, warm the lentils gently in a pan with the onion, lemon juice, the other half of the oil and seasoning. Take off the heat and let them cool a little.
- 3
Mix the dressed lentils with the mint and lamb's lettuce. Put the warm carrots on top and crumble over the feta.
