Dilly Carrot, Lentil and Feta Salad

• total tid: 1 hour 7 minutes

Ingredienser

A totally delicious salad with lots of textures and a lovely balance of acid, salt and sweetness. An easy salad to throw together if you’re having people over or equally as good on a weeknight. Enjoy!

Recipe

1 red onion halved and then finely sliced

1 tsp salt

1 tsp red wine vinegar

1/4 tsp sugar

8 carrots chopped into diagonal chunks

3 garlic cloves finely grated

1 tbsp honey

Zest of 1/2 lemon

2 tbsp olive oil

1/2 cup puy lentils

1 1/3 cups chicken stock

1/2 cup chopped dill

1/3 cup pistachios chopped

150g feta crumbled

1 tbsp red wine vinegar

1 tbsp olive oil

Pre heat fan forced oven to 170C or 340f.

Instruktioner

Start by pickling the onion. Place finely sliced onion in a bowl with salt, sugar and red wine vinegar. Massage with your hands and set aside.

Place sliced carrot on a large baking dish and add garlic, honey, lemon zest, olive oil and salt and pepper. Toss to combine and bake in the oven for 40-45 minutes until edges are caramelised.

Place lentils in a small saucepan with stock and bring to a boil. Lower heat down to low and simmer for 20-25 minutes until lentils are cooked through.

Place chopped pistachios in a dry pan and gently warm for a couple of minutes.

Assemble salad by combining carrots, lentils, feta, dill, pickled onion and pistachios in a large mixing bowl. Add 1 tbsp red wine vinegar and olive oil and stir to combine.

Finish with a little extra pistachios on top and an extra drizzle of honey.