Roasted carrot, rocket & lentil salad

SERVES 2 PREP 10 mins COOK 35 mins EASY

300g carrots, peeled and sliced lengthways

3 tbsp extra virgin olive oil

1/ tsp cumin seeds

2

1 lemon, zested and juiced

1/ tsp honey

2 1/ tsp wholegrain mustard 2

250g ready-cooked lentils 1/ cucumber, chopped

4

80g rocket, washed 1 avocado, sliced

50g feta, crumbled

1 Heat oven to 200C/180C fan/ gas 6. Toss the carrots in 1 tbsp oil, the cumin seeds and some seasoning. Spread out on a baking tray and roast for 30-35 mins until soft and charred around the edges.

2 Meanwhile, whisk together the remaining oil, the lemon zest and juice, honey and mustard. Once the carrots are cooked, stir through all the remaining ingredients, then toss through the dressing to serve.

GOODTOKNOW calcium • ibre • 4 of 5-a-day • gluten free

PER SERVING 596 kcals • fat 35g • saturates 8g • carbs 40g • sugars 14g • ibre 18g • protein 22g • salt 2.1g