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Hah, another good sounding salad from InstructorLive.

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Serves: 2
Prep Time: 10 minutes
Cooking Time: 30 minutes

Ingredients

1 Tbsp Extra Virgin Olive Oil
½ Tbsp Cumin Seeds
250g Carrots – Halved and Cut into Batons
½ Tbsp Honey
130g Lentils – Canned, Boiled or Cooked
½ Red Onion – Finely Sliced
½ Lemon – Juiced
½ Handful Mint – Roughly Chopped
2 Cups Iceberg Lettuce – Shredded
50g Feta Cheese – Crumbled

Method

Heat the oven to 180?C and line a roasting tin with baking paper.
Toss the carrots in half the oil and cumin, and season with salt and pepper. Place into tray and roast for 25minutes, turning halfway. Drizzle honey over carrots and roast for a further 5 minutes.
Meanwhile, gently heat the lentils with the onion, lemon juice, remaining oil and season with salt and pepper. Allow to cool slightly while the carrots finish cooking.
Toss the lentils with mint and lettuce. Lay warm spiced carrots on top and scatter with feta.

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