Harissa Carrot & Lentil Salad

Ingredients · per serving

• 120 g Puy lentils
• 1 leaf Bay leaf
• 1 medium Lemon
• 3 tbsp Fresh parsley
• 6 medium Carrot
• to taste Black pepper
• 2 cloves Garlic
• 3 tbsp Pomegranate seeds
• 4 tbsp Olive oil
• 100 g Greek yogurt
• 2 tbsp Harissa paste
• 1 tsp Ground cumin
• 1 tbsp Honey
• 80 g Feta
• 1 tbsp Pomegranate molasses
• 30 g Walnut pieces
• 2 tbsp Fresh mint
• to taste Salt

Instructions

1. Heat the oven to 220°C/200°C fan. Peel and halve the carrots lengthways (or quarter if very thick).
2. Mix the harissa glaze: harissa paste, honey, olive oil, ground cumin, salt and pepper. Toss the carrots in the glaze on a baking tray.
3. Roast 25-30 minutes, turning once, until tender with caramelised edges.
4. Rinse the lentils. Combine with 500ml water, a bay leaf and a smashed garlic clove. Bring to boil, lower to simmer, cook 20-25 minutes until tender. Drain.
5. Tip the warm lentils into a bowl. Stir in 1 tbsp olive oil, lemon juice, salt, pepper and chopped parsley.
6. Make the pomegranate-yogurt drizzle: mix Greek yogurt with pomegranate molasses, lemon juice and salt.
7. Plate the dressed lentils. Top with the roasted carrots. Crumble feta on top, scatter pomegranate seeds, chopped mint and walnut pieces.
8. Drizzle the pomegranate-yogurt over everything. Add a final swirl of olive oil and a lemon wedge.

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