Honey & Spice Roasted Carrots with Lentil, Fetta & Spinach Salad

Prepare Ingredients:

Preheat the oven to 200°C. Wash the fresh produce. Quarter the carrots and cut into 4-5 cm long battens. Slice ¾ of the onion (you will have remainder). Cut the lemon in half.

Roast Carrots:

In a lined shallow roasting tin or tray, toss together olive oil, cumin, carrots and some salt and pepper. Arrange in a single layer, then add to oven and roast for 15 minutes.

Prepare Lentils:

In the meantime, drain and rinse the lentils. Heat oil (enough to cover base) in a pan over low heat. Add the lentils with the onion, juice of half the lemon (or to taste) and some salt and pepper. Cook to warm though. Tip: Don't overcook as lentils may become mushy. Set aside and allow to cool while the carrots finish cooking.

Add Honey:

Remove carrots from the oven, drizzle over the honey, stir and roast for 5 minutes more.

You Plate It:

Toss the dressed lentils with mint (tearing the leaves as you add) and baby spinach. Lay warm spiced carrots on top and scatter with fetta, crumbling as you add. Enjoy!