It’s still a bitty chilly here in Dubai and nice warm salad is just what I need. The lentils and the roasted carrots give it a winter feel but to be honest, I’ve eaten this salad in summer too; it all depends on what you put in it!
Living in Dubai sure does have its advantages, you literally find any product you want and you can find food from all over the world: avocadoes from Chile and Mexico, blueberries from Argentina, strawberries from the US, mangoes from Australia. Absolutely great when you want something special like kaffir or curry leaves. It’s all great but on the flip side, all this costs the environment. So, when I came back and found out about this great gathering of farmers who sold locally grown organic foods, I was over the moon. It’s so great to be able to choose your own tomatoes, fresh eggs and other seasonal veggies. Yes, I still use my AC in summer and I still need to drive my car most days but I try and do what I can for the environment, at my own level. Going to a farmers’ market is a great way to minimise plastic wrapping and contribute to reducing personal carbon footprint. I get to buy freshly harvested, locally-grown and pesticide-free vegetables tall whilst encouraging local initiatives. What more can I ask for?
Let’s get back to this salad. By now, I think you’ve understood that all my salads are really easy to make and also very versatile. I usually start with a nice basic recipe that can be modified depending on what’s in the pantry or what we feel like that day. Carrots, well, obviously if you find baby carrots, it’s great but you can also make it with regular carrots cut any way you want really. As for the lentils, I went a quick fix here by using tinned lentils but with enough preparation, why not use dry lentils. It’s really up to you. Actually, lentils can be replaced by chickpeas also; whatever you have in your pantry. Other changes can be arugula leaves, hazelnuts, dried cranberries instead of pomegranate seeds.
As for the dressing, I really like to taste my ingredients in a salad and most of my dressings are pretty simple. Feel free to add ingredients and make more of the dressing if you find the salad too dry.
If you try it, please leave a comment. I’d love to hear your feedback.
Roasted Carrots and Lentil Salad
Oven roasted carrots and onions rubbed in harissa and olive oil, mixed with soft lentils and a touch of salty feta…Delish!
- 200 grams baby carrots, cut in half or keep whole
- 1 tin lentils
- 2 red onions, sliced
- 1 tsp cumin powder
- 1 tsp harissa paste
- 1 tsp granulated garlic
- 1 tsp pomegranate molasses, or balsamic reduction
- 1-2 tbsp olive oil
- 1 handful pomegranate seeds
- feta cheese
- salt and pepper
- 1 tbsp pomegranate molasses
- 2 tbsp olive oil
- 1 tsp lemon juice
- salt and pepper
Preheat oven at 180 degrees Celsius.
In a bowl, prepare the wet rub: add the harissa, cumin, garlic, pomegranate molasses and the olive oil. Mix well.
In a baking tray, put the sliced onions and carrots. Pour the spice mixture and coat every carrot and onion with the mixture.
Cook for 15-20 minutes, giving the carrots a stir halfway through.
While the carrots are in the oven, drain and rinse the lentils.
Add the cooled carrots and the rest of the ingredients: feta and seeds. Pour over the dressing and bon appétit!
- You can replace the pomegranate seeds with dried cranberries, raisins or small pieces of apricots.
- Nuts that go well the salad: hazelnuts, sunflower and pumpkin seeds.
- You can add arugula leaves for extra veggies and taste.