Don’t miss out the green sauce – it brightens the whole dish.
What You’ll Need:
4 large carrots
1 red onion
Slug sunflower oil
Salt and pepper
160g puy lentils
Large handful of mixed leafy herbs (basil, mint, parsley, fennel, chives)
juice of ½ lemon
50ml extra virgin olive oil
Serves 2 hungry people
Preheat the oven to 190oC.
- Slice the carrot lengthways in half or into quarters if they are really huge. I don’t peel them. Place in a large roasting tin so they aren’t crowded. Drizzle with sunflower oil, season with salt and pepper and toss everything together.
- Cut the onion into segments and break up the layers a little. Pop them in another roasting tray (a small one is fine, it doesn’t matter if they are crowded) and toss in more sunflower oil, salt and pepper.
- Put both trays in the oven and roast for 30 minutes. Half way through cooking, remove the carrots, drizzle with honey and return to the oven to finish cooking.
- Meanwhile, put the lentils in a large pan of cold water, bring to the boil and simmer for 20 minutes or until the lentils are al dente. Drain and set aside until needed.
- Next, roughly chop the leafy herbs and put them in the food processor together with the oil, lemon juice, salt and pepper and a pinch of sugar. Whizz the whole thing up to make a delicious green sauce. Check the seasoning and adjust accordingly – you’re looking for a sweet but zingy green punch.
- Once the carrots and onions are cooked, toss them into the lentils, crumble in the feta and pile the whole lot onto a big plate. Drizzle with the green sauce and serve.