This recipe is dedicated to all those bags of bulk-bought carrots that are eagerly awaiting their use
For the salad:
• 600g carrots, peeled, halved and quartered
• 2 red onions, cut into wedges
• 1 tablespoon sumac
• 4 tablespoon olive oil
• 250g cooked puy lentils
• 100g spinach
• 2 tablespoons pomegranate seeds
• 2 tablespoons fresh mint, roughly chopped
• 2 tablespoon fresh parsley, roughly chopped
• 70g whole almonds, roughly chopped
• freshly ground black pepper
For the dressing:
• 50g greek yoghurt
• 2 lemons, juiced
• 1 garlic clove, minced
• 2 tablespoons olive oil
1 Preheat the oven to 200°C . Line a baking tray with baking parchment.
2 On the tray, toss together the carrots, onions, sumac and olive oil and season generously.
3 Roast in the oven for 20 minutes or until golden and caramelised, turning the vegetables halfway through.
4 In the lunch boxes, toss together the lentils and spinach, and arrange the roast carrots and onions on top. Sprinkle over the pomegranate, mint, parsley and almonds. Store in the fridge.
5 To make the dressing, place all the ingredients in a screw-top lidded jar, shake until well combined, and season to taste.
6 Store in the fridge and spoon over the salad just before serving.
Recipe courtesy of Bec Dickinson, extracted from Love Your Lunches