Carrot Salad with Lentils and Whipped Feta
Tender, sweet carrots mix with earthy lentils and tangy whipped feta for a speedy, tasty veggie dinner.
Substitutes?
- No carrots? Try using parsnips, sweet potato or butternut squash instead.
- Vegan? Use vegan alternatives for the yoghurt and feta.
- No parsley? Swap in fresh coriander.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 2
Ingredients:
6 carrots
150 g lentils (cooked)
100 g feta
3 tbsp Greek yoghurt
1 tsp ground cumin
2 tbsp lemon juice
3 tbsp extra virgin olive oil
2 tbsp parsley (chopped)
salt & pepper
1 tbsp flaked almonds
Recipe:
- Bring a small pan of salted water to the boil. Cut the carrots lengthways, into slices 1cm thick. Add the carrots to the boiling water and simmer until just tender (about 10 minutes). Drain and leave to steam dry in the colander for a couple of minutes.
- Add the feta and yoghurt to a food processor and whizz until smooth. Season with salt and pepper and set aside.
- Add the lemon juice, ground cumin, olive oil, chopped parsley and carrots to a large mixing bowl. Season with salt and pepper and toss until coated.
- Spread the whipped feta out across a plate and top with the lentils and carrot salad. Top with a sprinkling of toasted flaked almonds, and enjoy.
How to store
Store in an airtight container in the fridge for up to 3 days.
