Lentil, Honey Roasted Carrot & Feta Salad


This salad is an easy vegetarian dish that is great to prep for lunch to take to school or work. It has a base of spinach, lentils and delicious honey-roasted carrots and is topped with tomatoes, red onion, creamy feta and some mixed seeds. The lentils and the honey-roasted carrots make it incredibly filling and full of flavour. For an added twist I used rainbow carrots for those lovely purple and gold tones however any carrot will do! I also recommend using the packages of cooked lentils as they make this dish incredibly easy, you can cook your own if you wish, but Merchant Gourmet's pouches of lentils are my favourite. 


Lentil, Honey Roasted Carrot & Feta Salad 

Serves: 2

Time: 30 min



4 carrots

1/2 red onion

60g spinach - two large handfuls 

12 cherry tomatoes

50g feta cheese

2 tsp mixed seeds 

1 tbsp honey

250g cooked lentils 



1. Preheat your oven to 200 degrees C. 

2. Top and tail the carrots and chop in to batons - leave the skin on as it is a great source of fibre! Arrange on a baking sheet and drizzle the honey over the top. Mix well to ensure they are evenly coated.


3. Place the carrots in the oven and roast for 25 min until they are tender and golden.

4. Meanwhile, finely slice the red onion in to half moons and chop the cherry tomatoes in half.

5. Once the carrots are cooked, remove from the oven and assemble the salad.

6. Place half of the spinach in each bowl, top with half of the lentils, half of the carrots, half of the red onion (go easy if you aren't a fan) and half of the tomatoes.

7. Crumble the feta over the top and finish with a sprinkle of the seeds.

8. I tend to eat half of the recipe one day and then pack the other half in to a tupperware for lunch the next day.