Ingredients
Serves 4
3 Large Orange, Yellow and Purple Carrots
200g Puy Lentils
1 Bag of Rocket Leaves
120g Feta Cheese
1tbsp Pomegranate Seeds
1tbsp Flaked Almonds
Fresh Coriander
1/2 tbsp Harissa Paste
2tsp Honey
1tbsp Tahini
1tbsp Greek Yogurt
Juice of 1 Lemon
Olive Oil
Salt and Pepper
Method
Preheat the oven on 180c.
Wash your carrots and slice into wedges.
Make the harissa marinade by mixing the honey with the harissa paste. Coat the carrots in the marinade and spread evenly on a baking tray.
Place in the oven, drizzle in olive oil and bake for 30 minutes, checking throughout.
Cook the lentils according to the instructions on the packet / tin.
Roughly chop the feta and slice the coriander.
Prepare your dressing by combining the yogurt, tahini and lemon juice. Mix well.
Once the carrots and lentils are cooked, add to a large bowl on a bed of rocket and toss until ingredients combine.
Add the feta, pomegranate seeds, coriander and flaked almonds before seasoning with salt and pepper.
Drizzle over a generous portion of the dressing. Yum!
A perfect summer evening meal or great to make a big batch and use as lunches through the week! Enjoy!