Recipes
Carrot And Lentil Salad With Za’atar Dressing
Season :All
Servings :2
Diet :Vegan, Gluten free
Time :45 minutes
Difficulty :Easy
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!
INGREDIENTS
- 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
Dressing
- 1 tsp. za atar
- Juice of half a lemon
- 3 tbsp. extra virgin olive oil
- 1 tbsp. pomegranate molasses
- Pinch of salt and pepper
PREPARATION
- Preheat the oven to 200C.
- 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.
- Meanwhile rinse and drain the lentils and cook for about 15-20 minutes in a pan with simmering water.
- Mix all the ingredients for the dressing together.
- Once the lentils are cooked and drained, add 3 tablespoons of dressing and mix through the warm lentils.
- 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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