Honey Roasted Carrot and Lentil Salad
  • 6-8in carrotsdepending on their size, slicing large oneshalf lengthways
  • 1cup of rocket
  • cup ¾of beluga lentilssoaked for at least 2 hours and drain and rinse
  • cup ¼of walnutsroughly chopped and toasted
  • ½ bunch of parsleyroughly chopped
  • 2 Tbsp olive oil
  • 2 Tbsp honey
  • 2 spring onionssliced
  • Juice from 1 Lemon
  • 1tsp salt
  • ½ a jar of Roza’s Gourmet Honey Mustard Pesto
  1. Preheat oven to 180 °C.
  2. Place whole carrots into a baking tray, cover with 1 Tbsp olive oil and mix until they are completely covered. Drizzle over honey and season with a pinch of salt.
  3. Bake in the oven until tender and starting to crisp on the outer edges, around 40 minutes.
  4. Bring 2 cups of water to the boil in a large saucepan. Add the ½ tsp salt and beluga lentils, lower the heat and cook for around 10-15 minutes, until the water has evaporated and the lentils are tender. Transfer to a bowl to cool.
  5. Once the lentils have cooled, add in the parsley, spring onions, rocket, toasted walnuts, lemon juice, 1 Tbsp olive oil and a pinch of salt. Toss to combine and transfer onto a large plate or bowl.
  6. Top with the honey roasted carrots and drizzle with Roza’s Gourmet Honey Mustard Pesto. Enjoy!