Du Puy Lentil, Roast Carrot & Feta Salad

Ready in 45 min
Serves 4 portions
Created By: Hamish Christall


  • 2 tbsp. olive oil
  • 1 tbsp. cumin seeds
  • 500g carrots, peeled, halved and cut into sticks
  • 1 tbsp. honey
  • 250g cooked Du Puy lentils (or canned, drained and rinsed)
  • 1 red onion , finely sliced
  • 60 ml Gingras XO Apple Cider Vinegar
  • Large handful mint leaves, roughly chopped
  • 100g lamb's lettuce (mâche)
  • 85g feta cheese , crumbled
  • Salt and pepper


  1. Heat the oven to 200C
  2. In a shallow roasting tin, toss together half the oil, the cumin and carrots
  3. Roast for 25 min. turning halfway through cooking.
  4. Drizzle with the honey, stir and roast for 5 min. more.
  5. Meanwhile, gently heat the lentils with the onion, vinegar, remaining oil and some salt and pepper. Allow to cool slightly while the carrots finish cooking.
  6. Toss the lentils with mint and lamb's lettuce.
  7. Lay warm spiced carrots on top and scatter with feta.