Whenever you hear the word salad, what do you think? Healthy, plain, no flavour? That is what I thought for so many years (probably why I avoided them for so long) but now, I can’t get enough of them. This is one of my favourites – soft and sweet roasted baby carrots with earthy lentils, sweet beetroot, tangy feta and sharp bal-samic vinegar. Does it get much better?
600g Bunch Baby Carrots
3tbsp Olive Oil
500g Cooked Green Lentils
1tbsp Balsamic Vinegar
250g Cooked Beetroot
1 Handful Chopped Mint (optional)
1. Begin by preparing the carrots. Chop the leafy tops of leaving around half and inch of stalk on the top. Gently wash the carrots and scrub the skin. Slice in half lengthways and place into a baking tray with the butter and 1tbsp olive oil. Season liberally with salt and black pepper and toss to combine. Ensure they are evenly spaced on the tray and place in a pre-heated oven at 200 degrees for around 30-40 minutes (or until cooked through and golden).
2. Whilst the carrots are cooking, prepare the lentils. You can cook them from raw according to packet instructions or buy pre-cooked green lentils in water. Once drained, place them in a bowl and add the rest of the olive oil and balsamic. Add a pinch of salt and pepper and stir to combine.
3. Chop the cooked beetroot into bitesize cubes and add to the lentils, along with half of the feta (crumbled) and half of the mint.
4. When the carrots are cooked, assemble the salad. Place a few spoonfuls of the lentil mix on the place and set 5/6 roasted carrots on top. Crumble over the remaining feta cheese, chopped mint and finish with a final drizzle of olive oil.
Food Blogger, Food Photographer and Stylist. Laura has lived in Hong Kong for four years and created food blog My Little Hong Kong Kitchen with the aim of helping even the busiest of people get back into the kitchen and cook fresh, healthy and delicious meals! Visit Laura at mylittlehongkongkitchen.blogspot.com.