Moroccan-style carrot salad with lentils & whipped feta

Name: Moroccan-style carrot salad with lentils & whipped feta
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 100 g feta; 100 g full fat Greek yogurt; 350 g pack trio of British Chantenay carrots; 1 tsp cumin seeds; 1 tbsp Cooks’ Ingredients Garlic Infused Olive Oil, plus extra for drizzling (optional); 1 tbsp red wine vinegar; 25 g pack flat leaf parsley, roughly chopped; 250 g pack Puy lentils; 20 g toasted flaked almonds (optional)

Sweet and sour carrots make the perfect foil for earthy lentils and tangy whipped feta in this quick veggie dinner.

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Vegetarian

Serves2
CourseMain meal
Prepare10 mins
Cook5 mins
Total time15 mins

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100g feta
100g full fat Greek yogurt
350g pack trio of British Chantenay carrots
1 tsp cumin seeds
1 tbsp Cooks’ Ingredients Garlic Infused Olive Oil, plus extra for drizzling (optional)
1 tbsp red wine vinegar
25g pack flat leaf parsley, roughly chopped
250g pack Puy lentils
20g toasted flaked almonds (optional)

Put the feta and yogurt in the small bowl of a food processor and whizz until smooth. Season and set aside.
Bring a small pan of salted water to the boil. Cut the carrots in half lengthways. Tip into the boiling water and simmer for 2 minutes until just tender. Drain and leave to steam dry in the colander for a couple of minutes.
Meanwhile, heat a small frying pan over a medium heat and toast the cumin seeds for about 30 seconds, or until fragrant. Transfer to a pestle and mortar and crush. Tip into a mixing bowl with the oil, vinegar, parsley and carrots. Season and toss together.
Cook the lentils according to pack instructions. Dollop the whipped feta onto a plate, spread out with the back of a spoon, then top with the lentils and carrot salad. Finish with a sprinkling of flaked almonds, if using, and an extra drizzle of garlic oil, if liked.