With Parmesan and Rosemary
Rich in flavour
Peel and slice your carrots lengthways. Then zest and juice your lemon and chop your cucumber.
Pre-heat your oven to 200°C. Toss the carrots in 1 tablespoon of olive oil, the cumin seeds and some salt and pepper.
Spread evenly across a baking tray and roast for 30-35 minutes or until soft and golden.
In the meantime, whisk together the remaining olive oil, the lemon juice and zest, honey and mustard.
Once the carrots are cooked, toss together the mixed leaf salad, carrots, lentils, cucumber and the dressing. Finish by crumbling over the feta. Enjoy!
Recipe from BBC Good Food