- A 200g punnet of plums
- A 400g bunch of carrots
- A 400g tin of green lentils
- A handful of mint
- ½ pack of feta
- 1 lemon
- 2 large handfuls of rocket
- Sea salt and freshly ground pepper
- 1 tbsp + 1 tsp olive oil
- 1 tbsp boiling water
- Ovenproof dish
- 1.
Preheat the oven to 200°C / Fan 190°C / Gas 6.
- 2.
Top and tail and peel the carrots, saving some of the green tops. Halve lengthways and scatter onto an oven dish. Toss with 1 tbsp of oil and a little seasoning, then roast in the hot oven for 25 mins, turning occasionally.
- 3.
Make the dressing. Combine 1 tbsp of the cheese, 1 tsp of oil and the juice of the lemon. Fill up the kettle and turn on. Stir 1 tbsp of boiling water into the dressing to loosen it up a little. Have a taste and add seasoning if needed.
- 4.
Halve the plums, and use a spoon to scoop the stones out.
- 5.
Drain the lentils and rinse well. Tip into a bowl. Thinly slice half of the mint and add to the bowl along with any reserved carrot tops and half of the dressing. Stir to combine.
- 6.
Spoon the lentils onto each plate or a serving platter. Pile the roasted carrots and plums on top, and scatter some of the rocket leaves. Finish with more of the dressing and the remaining mint.
