Carrot & Plum Salad with Feta Dressing
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Prep: 20 mins
Cook: 25 mins
Carrots are made for salads. The roasted roots make a sweet and tender bite, while the leaves are lovely and crispy. Together, they're beautiful with creamy soft Feta.
This recipe is a:
See this week's box.
Ingredients you'll need
  • 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
From your kitchen
  • Sea salt and freshly ground pepper
  • 1 tbsp + 1 tsp olive oil
  • 1 tbsp boiling water
You'll need
  • Ovenproof dish
Step by step this way
  • 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.