Sumac carrot & lentil salad

Sumac carrot & lentil salad

By
From
Love Your Lunches
Makes
2 lunch portions
Photographer
Bec Dickinson

This recipe is dedicated to all those bags of bulk-bought carrots that are eagerly awaiting their use.

Ingredients

Quantity Ingredient

For the salad

Quantity Ingredient
600g carrots, peeled, halved and quartered
2 red onions, cut into wedges
1 tablespoon sumac
4 tablespoon olive oil
250g cooked puy lentils
100g spinach
2 tablespoons pomegranate seeds
2 tablespoons fresh mint, roughly chopped
2 tablespoon fresh parsley, roughly chopped
70g whole almonds, roughly chopped
salt
freshly ground black pepper

For the dressing

Quantity Ingredient
50g greek yoghurt
2 lemons, juiced
1 garlic clove, minced
2 tablespoons olive oil

Method

  1. Preheat the oven to 200°C . Line a baking tray with baking parchment.
  2. On the tray, toss together the carrots, onions, sumac and olive oil and season generously. Roast in the oven for 20 minutes or until golden and caramelised, turning the vegetables halfway through.
  3. In the lunch boxes, toss together the lentils and spinach, and arrange the roast carrots and onions on top. Sprinkle over the pomegranate, mint, parsley and almonds. Store in the fridge.
  4. To make the dressing, place all the ingredients in a screw-top lidded jar, shake until well combined, and season to taste. Store in the fridge and spoon over the salad just before serving.

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