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

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

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)

1383 kJ / 330 cals

Protein

15.4 g

Fat

18.6 g

Sat. Fat

3.9 g

Carbs

21.5 g

Sugar

9.5 g

Fiber

7.2 g

Sign up to unlock your full potential

All your tools in one place

Expert-training to fuel your fitness, nutrition and mindfulness.

Limitless ways to fuel your mind & body

Access to over 3,000 workouts, recipes, and meditations – all tailored to your goals.

Tech that keeps you moving

Download Centr on all your devices to level up and track your results live.