Roasted Carrot, Lentil & Almond Salad
PREP 10 MIN•COOK 25 MIN
DF
EF
GF
NS
VE
V
Number of servings
2
1 bunch of baby carrots (200g trimmed bunch)
100g plain tempeh cut into 1cm slices
2 tsp olive oil
1⁄2 tsp ground cumin
salt & pepper, to taste
1⁄3 cup (90g) Greek yogurt (or dairy-free alternative)
2 tsp apple cider vinegar
1⁄2 garlic clove finely grated
1⁄2 tin of lentils (400g tin) drained & rinsed
4 sprigs of fresh coriander leaves picked
10 whole almonds roughly chopped
Preheat oven to 180°C/fan 160°C/gas 4 and line a baking tray with baking paper.
Toss carrots and tempeh with olive oil and sprinkle with cumin, salt and pepper. Spread onto prepared tray and roast for 20-25 minutes.
Meanwhile, mix together the yogurt, vinegar, garlic and season with salt and pepper.
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.
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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