We had this as a starter salad, and I love it: the dressing is sharp, the carrots are aromatic, sweet, and flavourful, the rucola is slightly bitter, and the feta is salty. The recipe is a modified version of what I saw in the BBC GoodFood February 2017 magazine.
Carrot, lentil, and rocket salad
300g carrots, peeled and sliced lengthways
3 tbsp extra virgin olive oil
1/2 tsp cumin seeds
1 tsp salt
1 lemon, juiced
1/2 tsp wholegrain mustard
1 cucumber, chopped
80g rocket, washed
100g feta, crumbled
- Heat oven to 200˚C. Toss the carrots in 1 tbsp oil, the cumin seeds, and salt. Spread out on a baking tray and roast for 30-35 mins until soft and charred around the edges.
- Meanwhile, whisk together the remaining oil, the lemon juice, and mustard. Once the carrots are cooked, stir through all the remaining ingredients, then toss through the dressing to serve.