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Roast Carrot, Feta and Puy Lentil Salad

Servings 2


  • 1/2 red onion
  • 2 carrots
  • 250 g sachet of Merchant Gourmet Ready-Cooked Beluga or Puy Lentils or about 100g dried Puy lentils cooked
  • Juice of 1/2 a lemon
  • 1 tsp cumin you can substitute curry powder
  • 100 g feta cheese
  • Olive oil


  • Heat oven to 200°C/gas mark 6.
  • Cut the carrot into 1 inch chunks and then cut each piece lengthwise into small sticks.
  • Put the carrot in a small roasting tin and toss with the cumin or curry powder and 1tbsp olive oil. Roast for about 30 minutes, turning halfway through.
  • Cut the onion into fine slices and fry in 1 tbsp olive oil until soft.
  • Add the lentils and cook to heat through.
  • Mix in the roast carrots and lemon juice.
  • Transfer to a serving dish and crumble the feta over the top.