The other day I came across another rather yummy sounding salad recipe and as I had a packet of Puy lentils left over from my last recipe I thought I'd give it a try. I was a bit worried plating it up that it would be a bit boring as it didn't seem to have much to it but, it actually tasted lovely and refreshing and I really enjoyed it. The carrots tasted lovely and sweet after being roasted in the honey, the lemon juice caramelised the red onion and tasted delicious and finally the mint came through amazingly and tased perfect with the feta.
I originally planned to serve my salad with some garlic bread but, as I am planning to make Gnocchi this weekend I thought I would whip up some scones to serve with it instead and I love this scone recipe.
2 tbsp olive oil
1 tbsp. cumin seeds (I made the mistake of only adding 1 tsp. the actual recipe called for 1 tbsp. so feel free to add 1 tbsp if you like it spicy.)
500g carrots , peeled, halved and cut into batons1 tbsp clear honey
250g pouch cooked Puy lentils (or canned, drained and rinsed)
1 red onion , finely sliced
½ lemon , juiced
large handful mint leaves, roughly chopped
100g lamb's lettuces
85g feta cheese , crumbled
For the scones -
250g self-raising flour
2 tsp. baking powder
about 150ml milk
125g grated mature cheddar
1/2 tsp. mustard powder
1/2 tsp. dried basil
1 onion, diced
3 rashers of bacon (or veggie bacon)
- Heat the oven to 200C/180C fan/gas 6. In a shallow roasting tin, toss together half the oil, the cumin, carrots and some seasoning. Roast for 25 mins, turning halfway through cooking. Drizzle over the honey, stir and roast for 5 mins more.
- Meanwhile, gently heat the lentils with the onion, lemon juice, remaining oil and some salt and pepper. Allow to cool slightly while the carrots finish cooking.
- Toss the dressed lentils with mint and lamb's lettuce. Lay warm spiced carrots on top and scatter with feta. Serve alongside a warm scone spread with butter.
Thankyou for reading!
Love Courts x