Lentil, Feta & Roast Carrot Salad with Garlic Croutons Recipe | Yummly
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Lentil, Feta & Roast Carrot Salad With Garlic Croutons

A SPLASH OF VANILLA
23Ingredients
80Minutes
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Lentil, Feta & Roast Carrot Salad With Garlic Croutons
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Ingredients

US|METRIC
4 SERVINGS
  • grapeseed oil
  • 8 carrots (peeled and halved lengthwise)
  • 2 honey (tspns)
  • sea salt
  • black pepper
  • 1 clove garlic (halved)
  • extra-virgin olive oil
  • 1 cup puy lentils (or brown, green, dried, around 3 cups cooked)
  • 1 low sodium vegetable stock cube (I use Massel)
  • 2 bay leaves (dried)
  • 50 mL extra-virgin olive oil
  • 1 pinch chilli flakes
  • 1/4 ground cumin (tspn)
  • 1/2 lemon zest (tspn)
  • 3 shallots (finely sliced)
  • 1 clove garlic (crushed)
  • 20 mL balsamic vinegar
  • 60 grams baby spinach
  • 40 grams kalamata olives (chopped coarsely)
  • 2 spring onions (finely sliced, green part only)
  • parsley (A handful continental, chopped coarsely)
  • 100 grams feta cheese (soft Tasmanian, crumbled, for the top, can substitute shaved Parmesan cheese)
  • 40 grams walnuts (chopped coarsely)
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