Roasted Carrot, Fennel & Lentil Salad - Kitchen Garden Magazine

High in fibre, and a good source of vitamin C, this winter salad is a perfect way to use

some of your stored carrots.

SERVES 4

Article continues below...
Advert

Enjoy more Kitchen Garden reading in the monthly magazine.
Click here to subscribe & save.

Preparation time: 15 minutes

Cooking time: 30 minutes

• 2 tbsp olive oil

Article continues below...
Advert

• 1 tbsp cumin seeds

• 400g/14oz carrots, peeled, halved and cut into sticks

• 2 fennel bulbs, sliced

Article continues below...
Advert

• 1 tbsp clear honey

• 250g/9oz cooked beluga lentils

• 1 onion, finely sliced

Article continues below...
Advert

• ½ lemon, juiced

• 85g/3oz feta cheese, crumbled

1. Heat the oven to 200C/180C fan/gas 6. In a shallow roasting tin, toss together half the oil, the cumin, carrots, fennel and some seasoning.

2. Roast for 20 minutes, turning halfway through cooking. Drizzle over the honey, stir and roast for 5 minutes more.

3. Meanwhile, gently heat the lentils with the onion, lemon juice, remaining oil and some salt and pepper.

4. Put the lentils on a serving platter and lay the warm carrots and fennel on top and scatter with feta and a few tsp of wholegrain mustard.

Enjoy more Kitchen Garden reading in the monthly magazine. Click here to subscribe.

Sign-up to the Kitchen Garden Magazine Newsletter

Enter your e-mail address below to see a free digital back issue of Kitchen Garden Magazine and get regular updates straight to your inbox…

You can unsubscribe at any time.

Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.