Carrot And Lentil Salad With Za’atar Dressing

Za’atar is a middle eastern spice mixture full of flavour that will lift these humble ingredients like carrots and lentils to a next level. It is simple to make, inexpensive and easy to multiply!

Season: All
Servings: 2
Diet: Vegan, Gluten free
Time: 45 minutes
Difficulty: Easy

• 160 gr. dried beluga lentils
• 9 carrots
• Juice of half a lemon
• 1 tbsp. of honey (or maple syrup)
• Handful of chopped mint
• Pomegranate seeds
• Feta

• 1 tsp. za atar
• Juice of half a lemon
• 3 tbsp. extra virgin olive oil
• 1 tbsp. pomegranate molasses
• Pinch of salt and pepper

1. Preheat the oven to 200C.
2. Slice the carrots in half and mix with the juice of half a lemon, a drizzle of olive oil and a pinch of salt and pepper together in a baking tray and bake 30 minutes. Remove the baking tray from the oven, mix in a squeeze of honey or maple (about a tablespoon) and bake for another 10 minutes.
3. Meanwhile rinse and drain the lentils and cook for about 15-20 minutes in a pan with simmering water.
4. Mix all the ingredients for the dressing together.
5. Once the lentils are cooked and drained, add 3 tablespoons of dressing and mix through the warm lentils.
6. Serve the salad by dividing the lentils over 2 plates. Add the baked carrots, mint, pomegranate and crumbled feta on top and drizzle over the remaining dressing.

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