Roasted Carrot, Lentil & Almond Salad

PREP 10 MIN
COOK  25 MIN

DF

EF

GF

NS

VE

V

Number of servings
2
Ingredients

1 bunch of baby carrots (200g trimmed bunch)

100g plain tempeh cut into 1cm slices

2 tsp olive oil

12 tsp ground cumin

salt & pepper, to taste

13 cup (90g) Greek yogurt (or dairy-free alternative)

2 tsp apple cider vinegar

12 garlic clove finely grated

12 tin of lentils (400g tin) drained & rinsed

4 sprigs of fresh coriander leaves picked

10 whole almonds roughly chopped

Methodbased on 2 servings
1

Preheat oven to 180°C/fan 160°C/gas 4 and line a baking tray with baking paper.

2

Toss carrots and tempeh with olive oil and sprinkle with cumin, salt and pepper. Spread onto prepared tray and roast for 20-25 minutes.

3

Meanwhile, mix together the yogurt, vinegar, garlic and season with salt and pepper.

4

Spread the lentils on a serving platter and top with roasted carrots and tempeh. Dollop over yogurt dressing and top with fresh coriander and almonds.

Nutritional Informationper serving

Energy (kJ)

1413 kJ / 337 cals

Protein

17.9 g

Fat

15.9 g

Sat. Fat

4.2 g

Carbs

26.3 g

Sugar

9.8 g

Fiber

10.2 g

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