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Inspirations

Roast carrot and feta salad

Składniki:
250 g cooked lentils
150 g feta cheese
1 tablespoon Wielkopolski Oil
3 teaspoons honey
3 tablespoons lemon juice
6 tablespoons olive oil
250 ml yoghurt
2 tablespoons pomegranate seeds
1 kg carrot
1 red onion
100 g rocket
100 g rocket
1 tablespoon mustard
Salt to taste
Pepper to taste
Handful of chopped dill
Przygotowanie:

Mix the oil with the cumin and pour it on the peeled and chopped carrot on a baking tray. Bake it 15-20 minutes in an oven preheated to 180 degrees, stir from time to time. Add 2 teaspoons of honey to the soft carrot and bake it for another 5 minutes.

Put lentils, rocket, julienne onions and carrots in a bowl. Crumble the feta cheese and season to taste. Mix lemon juice, mustard, oil and 1 teaspoon of honey, seasoning with salt and pepper and then pour the resulting dressing on. Serve with yoghurt with dill and grenade seeds.

Wskazówki:

You can bake baby carrots shorter.

Czas przygotowania:
25 minutes
Ilość porcji:
4 persons