eCook Meal
Roasted Carrot & Lentil Salad
with fresh mint & toasted pistachios
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!
Serving guide
Choose your portion size.
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
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R170.40
for 4 servings · R42.60 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Danish-style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
-
Pita Breads needs 4Wholewheat Pita Breads 6 pk R42.99 · whole pack (size can't be divided)R42.99
-
Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
-
Ground Cumin needs 40 mlGround Cumin Refill 50 g R32.99 · whole pack (size can't be divided)R32.99
-
Baby Carrots needs 480 gFreshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 kg 1 kg at R64.99 · 48% of packR31.20
-
Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
-
Green Leaves needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
Not in the Woolies basket — source these elsewhere:
- Tinned Lentils
- Tahini-mustard Dressing
- Pomegranate Gems
- Pistachios
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Carrot, Feta, Fresh Mint, Garlic, Green Leaves, Ground Cumin, Lemon Juice, Pistachios, Pita Bread, 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?
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! 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). 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. 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. 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.
What should be prepared from my kitchen to make Roasted Carrot & Lentil Salad?
Baby Carrot, Feta, Fresh Mint, Garlic, Green Leaves, Ground Cumin, Lemon Juice, Pistachios, Pita Bread, 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