Black Beluga Lentil Salad

Ingredients

• 4 carrots (cut into sticks )
• 2 tbsp olive oil
• 2 tbsp honey
• 1/2 tsp sea or kosher salt
• 1/2 tsp black pepper
• 2 tbsp red wine vinegar
• 3 tbsp olive oil
• 2 tsp honey
• 1/4 - 1/2 tsp sea or kosher salt
• 2.5 cups cooked beluga lentils ((Note 1))
• 1.3 cups crumbled feta
• 1/2 cup pomegranate seeds ((Note 2))
• 1/4 cup fresh mint ( roughly chopped)

Instructions

1. 1

   Heat the oven to 220 C or 425 F.

2. 2

   Place the carrot sticks into a large roasting dish and add the olive oil, honey, salt and black pepper. Mix together with your hands until all the ingredients are incorporated and place in the middle of the oven for 20 minutes, turning halfway.

3. 3

   Meanwhile, combine the dressing ingredients in a small jug or bowl and set aside.

4. 4

   Add the lentils to a salad bowl or other large bowl with the pomegranate seeds, mint and feta.

5. 5

   Remove the carrots from the oven when they are ready. (Note 3)

6. 6

   Leave them to cool for a few minutes before adding them to the salad.

7. 7

   Pour on the dressing, toss everything together, plate up and enjoy.