Mozzarella & Lentil Salad With Thyme Roasted Grapes Recipe

Ingredients

200g carrots
1 tsp wholegrain mustard
A handful of thyme
400g tin of green lentils
100g mozzarella
400g red grapes
2 tbsp balsamic vinegar
1 tbsp honey
50g rocket

Prep: 10 mins | Cook: 30 mins

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Method

1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Trim the carrots and quarter them lengthways (no need to peel unless you prefer to). Add the carrots to a large roasting tin. Whisk together 1 tbsp olive oil, 1 tsp wholegrain mustard and some salt and pepper. Drizzle over the carrots. Toss well to coat the veg, then slide the roasting tin into the oven for 15 mins.

2. While the carrots roast, pick the thyme leaves off their woody stalks. Drain and rinse the lentils. Drain the mozzarella and set aside.

3. Separate the grapes from their stalks and add the grapes to a medium-sized bowl. Scatter over the thyme. Drizzle over the balsamic vinegar, honey and 1 tbsp olive oil. Season with salt and pepper. Toss to mix.

4. When the carrots have roasted for 15 mins, remove the roasting tin from the oven. Add the lentils and mix well.

5. Scatter the grapes on top of the carrots and lentils and drizzle over any remaining honey and balsamic dressing. Return the roasting tin to the oven and cook for a further 15 mins till the carrots are tender and the grapes have burst, releasing juices into the the tin. Remove from the oven.

6. Divide the rocket between two plates. Use a slotted spoon to scoop the roast carrots, lentils and grapes on top the rocket. Tear over the mozzarella. Drizzle over the juices from the tin to dress the salad. Serve straight away.