Lemon & parsley tabbouleh
Tabbouleh is a classic Lebanese bulghar wheat salad - with this recipe adding couscous to the mix
Roasted carrot, rocket & lentil salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 300g carrotspeeled and sliced lengthways
- 3 tbsp extra virgin olive oil
- ½ tsp cumin seeds
- 1 lemonzested and juiced
- ½ tsp honey
- ½ tsp wholegrain mustard
- 250g ready-cooked lentils
- ¼ cucumberchopped
- 80g rocketwashed
- 1 avocadosliced
- 50g fetacrumbled
Nutrition: per serving
- kcal596
- fat35g
- saturates8g
- carbs40g
- sugars14g
- fibre18g
- protein22g
- salt2.1g
Method
step 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.
step 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.
