How To Make Roasted Carrot, Rocket & Lentil Salad
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 6 carrots, peeled and cut into chunks
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper, to taste
- 6 cups rocket leaves
- 1 cup cooked lentils
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1 tablespoon lemon juice
- 2 tablespoons balsamic vinegar
Instructions
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Preheat the oven to 400°F (200°C).
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Place the carrots on a baking sheet and drizzle with olive oil. Sprinkle with cumin, coriander, salt, and pepper, and toss to coat evenly.
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Roast the carrots in the preheated oven for 20-25 minutes or until they are tender and slightly caramelized.
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In a large bowl, combine the rocket leaves, cooked lentils, crumbled feta cheese, and chopped parsley.
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Add the roasted carrots to the salad mixture.
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In a small bowl, whisk together the lemon juice and balsamic vinegar.
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Drizzle the dressing over the salad and toss gently to combine.
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Serve the roasted carrot, rocket, and lentil salad as a main course or a side dish.
Nutrition
- Calories : 200kcal
- Total Fat : 9g
- Saturated Fat : 2g
- Cholesterol : 6mg
- Sodium : 150mg
- Total Carbohydrates : 25g
- Dietary Fiber : 8g
- Sugar : 4g
- Protein : 7g
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