Roasted Carrot & Lentil Salad

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

with fresh mint & toasted pistachios

4.6

Hands on Time: 15 - 35 minutes

Overall Time: 35 - 50 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Sugar/Sweetener/Honey
Photo of Roasted Carrot & Lentil Salad
  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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

  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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

  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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

  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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

Frequently Asked Questions

What is the preparation time for Roasted Carrot & Lentil Salad?

The preparation time for Roasted Carrot & Lentil Salad with fresh mint & toasted pistachios is between 15 and 35 minutes.

What is the total time required to make Roasted Carrot & Lentil Salad with fresh mint & toasted pistachios?

The total time required to make Roasted Carrot & Lentil Salad with fresh mint & toasted pistachios is between 35 and 50 minutes.

How many servings does Roasted Carrot & Lentil Salad provide?

4 servings

What are the main ingredients in Roasted Carrot & Lentil Salad?

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

What is the nutritional information of Roasted Carrot & Lentil Salad?

Calories: 897, Carbs: 112 grams, Fat: grams, Protein: 37.4 grams, Sugar: 13.4 grams, Salt: 1069 grams

How do I prepare Roasted Carrot & Lentil Salad?

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. 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. 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!

What should be prepared from my kitchen to make Roasted Carrot & Lentil Salad?

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

How many calories does Roasted Carrot & Lentil Salad have?

897 calories

How much fat content does Roasted Carrot & Lentil Salad have?

grams

Woolies Products in this dish

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Fresh Mint 80 G

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Photo of Fresh Mint 20 g

Fresh Mint 20 G

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