This ain’t your stock standard salad! Colourful roasted baby carrots are tossed with lentils, pistachios, pomegranate gems, and Danish-style feta. Sprinkled with fresh mint & drizzled with tahini-mustard dressing. A feast for the eyes and taste buds!
Roasted Carrot & Lentil Salad
Roasted Carrot & Lentil Salad
with fresh mint & toasted pistachios
Hands on Time: 15 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Carrots
- Danish-style Feta
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Ground Cumin
- Lemon Juice
- Pistachios
- Pita Bread
- Pita Breads
- Pomegranate Gems
- Tahini-mustard Dressing
- Tinned Lentils
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
GET THE ROAST GOING
Preheat the oven to 200°C. Spread the halved baby carrots and the drained lentils on a roasting tray. Coat in oil, the cumin, the grated garlic, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PISTACHIO MOMENT
Place the chopped pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
THE TOAST OF THE TOWN
When the carrots and lentils have 5-7 minutes remaining, return the pan to medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. When cool enough to handle, cut into quarters.
ALL TOGETHER NOW
In a salad bowl, combine the roasted carrots and lentils, the rinsed green leaves, the pomegranate gems, ½ the chopped mint, a generous drizzle of olive oil, and seasoning. Set aside. In a small bowl, loosen the tahini-mustard dressing with water in 5ml increments until a drizzling consistency. Add the lemon juice, a sweetener, and seasoning.
SALAD SPECIAL
Dish up the roasted carrot salad. Top with the crumbled feta and sprinkle over the toasted pistachios. Drizzle over the tahini-mustard dressing and garnish with the remaining mint. Side with the pita quarters. Well done, Chef!
Baby Carrots - 120g
Tinned Lentils - 60g
Ground Cumin - 10ml
Garlic Clove - 1
Pistachios - 10g
Pita Bread - 1
Green Leaves - 40g
Pomegranate Gems - 10g
Fresh Mint - 3g
Tahini-mustard Dressing - 30ml
Lemon Juice - 15ml
Danish-style Feta - 40g
GET THE ROAST GOING
Preheat the oven to 200°C. Spread the halved baby carrots and the drained lentils on a roasting tray. Coat in oil, the cumin, the grated garlic, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PISTACHIO MOMENT
Place the chopped pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
THE TOAST OF THE TOWN
When the carrots and lentils have 5-7 minutes remaining, return the pan to medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. When cool enough to handle, cut into quarters.
ALL TOGETHER NOW
In a salad bowl, combine the roasted carrots and lentils, the rinsed green leaves, the pomegranate gems, ½ the chopped mint, a generous drizzle of olive oil, and seasoning. Set aside. In a small bowl, loosen the tahini-mustard dressing with water in 5ml increments until a drizzling consistency. Add the lemon juice, a sweetener, and seasoning.
SALAD SPECIAL
Dish up the roasted carrot salad. Top with the crumbled feta and sprinkle over the toasted pistachios. Drizzle over the tahini-mustard dressing and garnish with the remaining mint. Side with the pita quarters. Well done, Chef!
Baby Carrots - 240g
Tinned Lentils - 120g
Ground Cumin - 20ml
Garlic Clove - 1
Pistachios - 20g
Pita Breads - 2
Green Leaves - 80g
Pomegranate Gems - 20g
Fresh Mint - 5g
Tahini-mustard Dressing - 60ml
Lemon Juice - 30ml
Danish-style Feta - 80g
GET THE ROAST GOING
Preheat the oven to 200°C. Spread the halved baby carrots and the drained lentils on a roasting tray. Coat in oil, the cumin, the grated garlic, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PISTACHIO MOMENT
Place the chopped pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
THE TOAST OF THE TOWN
When the carrots and lentils have 8-10 minutes remaining, return the pan to medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. When cool enough to handle, cut into quarters.
ALL TOGETHER NOW
In a salad bowl, combine the roasted carrots and lentils, the rinsed green leaves, the pomegranate gems, ½ the chopped mint, a generous drizzle of olive oil, and seasoning. Set aside. In a small bowl, loosen the tahini-mustard dressing with water in 5ml increments until a drizzling consistency. Add the lemon juice, a sweetener, and seasoning.
SALAD SPECIAL
Dish up the roasted carrot salad. Top with the crumbled feta and sprinkle over the toasted pistachios. Drizzle over the tahini-mustard dressing and garnish with the remaining mint. Side with the pita quarters. Well done, Chef!
Baby Carrots - 360g
Tinned Lentils - 180g
Ground Cumin - 30ml
Garlic Cloves - 2
Pistachios - 30g
Pita Breads - 3
Green Leaves - 120g
Pomegranate Gems - 30g
Fresh Mint - 8g
Tahini-mustard Dressing - 90ml
Lemon Juice - 45ml
Danish-style Feta - 120g
GET THE ROAST GOING
Preheat the oven to 200°C. Spread the halved baby carrots and the drained lentils on a roasting tray. Coat in oil, the cumin, the grated garlic, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PISTACHIO MOMENT
Place the chopped pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
THE TOAST OF THE TOWN
When the carrots and lentils have 8-10 minutes remaining, return the pan to medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. When cool enough to handle, cut into quarters.
ALL TOGETHER NOW
In a salad bowl, combine the roasted carrots and lentils, the rinsed green leaves, the pomegranate gems, ½ the chopped mint, a generous drizzle of olive oil, and seasoning. Set aside. In a small bowl, loosen the tahini-mustard dressing with water in 5ml increments until a drizzling consistency. Add the lemon juice, a sweetener, and seasoning.
SALAD SPECIAL
Dish up the roasted carrot salad. Top with the crumbled feta and sprinkle over the toasted pistachios. Drizzle over the tahini-mustard dressing and garnish with the remaining mint. Side with the pita quarters. Well done, Chef!
Baby Carrots - 480g
Tinned Lentils - 240g
Ground Cumin - 40ml
Garlic Cloves - 2
Pistachios - 40g
Pita Breads - 4
Green Leaves - 160g
Pomegranate Gems - 40g
Fresh Mint - 10g
Tahini-mustard Dressing - 120ml
Lemon Juice - 60ml
Danish-style Feta - 160g
Woolies Products in this dish
