6-8incarrotsdepending on their size, slicing large oneshalf lengthways
cup¾of beluga lentilssoaked for at least 2 hours and drain and rinse
cup¼of walnutsroughly chopped and toasted
½ bunch of parsleyroughly chopped
2Tbsp olive oil
Juice from 1 Lemon
½ a jar of Roza’s Gourmet Honey Mustard Pesto
Preheat oven to 180 °C.
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.
Bake in the oven until tender and starting to crisp on the outer edges, around 40 minutes.
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.
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.
Top with the honey roasted carrots and drizzle with Roza’s Gourmet Honey Mustard Pesto. Enjoy!