Lentil, Goats Cheese & Roasted Carrot Salad

Ingredients

1 Tin Bunalun Organic Lentils, drained & rinsed

8-10 Baby Carrots, Roasted

1 Tbsp Bunalun Organic Extra Virgin Olive Oil

150g Goat’s Cheese

Handful of Rocket Leaves

Seeds of ½ Pomegranate

Dressing:

4 Tbsp Bunalun Organic Dijon Mustard

1 Tbsp Bunalun Organic Honey

1 Tbsp Cider Vinegar

1 Tbsp Bunalun Organic Extra Virgin Olive Oil

Pinch of Salt & Pepper

Fresh Mint Leaves to Garnish

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method

Preheat the oven to 180C/Gas 4. Place the carrots on a roasting tray and drizzle with 1 tbsp of olive oil. Roast for 15-20 minutes until soft.

To make the dressing, whisk the mustard, honey, vinegar, olive oil, salt and pepper together until well combined. 

Place the rocket leaves in a serving bowl and add the lentils, cooled, roasted carrots and pomegranate seeds and toss together. Crumble the goat’s cheese on top and drizzle with the dressing. Finally garnish with some mint leaves. 

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