6-8 young carrots peeled halved
1tbs balsamic vinegar
A little olive oil
Sea salt flakes
8 small peeled cooked beetroot
400g cooked drained out lentils
Small bunch flat leaf parsley
Small bunch fresh mint
Small bunch chives
3-4 spring onions
Feta crumbled ( optional)
2tbls tahini
2tbs Greek yoghurt
2 tbs olive oil
Juice 1 lemon
2 crushed garlic cloves
Salt pepper
Using a screw top jar add the tahini yoghurt olive oil lemon juice garlic cloves and the salt and pepper together. Screw lid on tightly and shake to mix .
In a roasting tin mix the prepared carrots with a little olive oil thr balsamic and a good pinch of salt flakes and roast in a hot oven until until caramelised and tender ( 10-15 mins.
In a salad bowl mix the puy lentils with the chopped beetroot the chopped spring onions and the roasted slightly cooled carrots. Sprinkle with the finely chopped herbs sprinkle with crumbled feta. season well then drizzle with the dressing before mixing and serving .
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