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Recipe: Lentil, feta and baby carrot salad

Serves 2-3 as a main or more as a side.

Prep:

Cook:

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    Succot is the time we pray for rain, although preferably not when we're actually sitting in the succah. It is also the time to prepare dishes that reflect the flavours and colours of autumn, such as this wonderful salad.If you can't find baby carrots, you can use the full-size version, chopped up, or roasted butternut squash instead. The brilliant thing about Puy lentils is you don't have to soak them.

    Serves 2-3 as a main or more as a side.

    Ingredients

    ● 1 bunch of baby carrots, scrubbed
    ● 75ml olive oil
    ● 200g Puy lentils, rinsed
    ● ½ red onion, thinly sliced
    ● 1 clove of garlic, finely chopped
    ● 1 tbsp red wine vinegar
    ● Juice of 1 lemon
    ● 10g (about ½ a pack) each of flat-leaf parsley and mint, chopped
    ● 1 bag of baby spinach
    ● 100g feta, in small pieces
    ● Sea salt and black pepper

    Method

    ● Preheat oven to 200°C.
    ● Place carrots in an oven tray and drizzle with one tbsp oil. Halve any large carrots. Season and roast for 20-25 minutes until soft and golden round the edges.
    ● Place the lentils in a saucepan, cover with plenty of water and bring to the boil. Reduce the heat and simmer for 12-15 minutes until just tender, drain and place in a serving bowl.
    ● Heat the remaining oil in a small pan, add the onion and garlic and sauté for 2-3 minutes.
    ● Take off the heat, and add the vinegar, lemon juice, salt and pepper.
    ● Mix the lentils with the carrots, feta, herbs and spinach. Toss gently with the dressing so the spinach just wilts. Adjust seasoning to taste, and serve while still warm.

    Method
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