Honey Roasted Rainbow Carrot And Lentil Salad With Feta

Posted on May. 17, 2017
By Editor

Using rainbow carrots in this hearty vegetarian dish gives it a jewel-like beauty and packs it with a whole bunch of added nutrients—purple carrots can provide additional vitamin A; red ones boast lycopene (lowering the risk of some cancers); yellow ones contain lutein which is good for your eyes.

Prep 20 mins • Cook 1 hr • Serves 4


  • 100g rocket, baby spinach or lambs    tongue lettuce, or a mixture 
  • a small handful mint leaves
  • torn 100g feta cheese, roughly crumbled
  • honey roasted carrots
  • 1 bunch (about 5) rainbow carrots, peeled
  • 25g butter
  • 25g honey
  • salt, as needed
  • pepper, as needed 
  • 1 tbsp extra virgin olive oil
  • puy lentils
  • 250g puy lentils, washed
  • 1 bay leaf
  • 2 cloves garlic, peeled
  • 2 celery stalks, cut into 4
  • ½ onion, peeled
  • 2 tsp red wine vinegar
  • 2 tsp sea salt
  • dressing
  • 2 tsp dijon mustard
  • 2 tsp honey 
  • 2 tbsp red wine vinegar
  • sea salt, to taste
  • black pepper, to taste
  • 60ml extra virgin olive oil


Step 1

To roast carrots, preheat oven to 200C. Cut carrots into batons measuring about 8cm x 1cm. Bring a pot of salted water to the boil and blanch carrots for about 3 mins. Drain well. Melt butter in a small pan, add honey, salt and pepper. Place carrots in a baking dish, pour butter mixture over, add olive oil and toss to coat carrots evenly. Roast until carrots are golden and tender, about 20 mins.

Step 2

To cook the puy lentils, place lentils, bay leaf, garlic, celery and onion in a saucepan and cover with water about 4cm above lentils. Bring to the boil, reduce heat and simmer gently until lentils are just tender, about 25 mins. Drain lentils, discard bay leaf and vegetables, season with vinegar and salt and let cool.

Step 3

To make the dressing, whisk together the mustard, honey, vinegar, salt and pepper. Slowly whisk in the olive oil, taste and adjust the seasoning.

Step 4

To serve, toss together the lentils, roasted carrots, lettuce and mint. Add the dressing, toss gently and taste and adjust the seasoning. Spoon onto a serving platter and top with crumbled feta cheese.

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