Roast Carrot, Honey & Labneh Salad
Clock Image
Total: 35-40 mins
Sweet summer carrots with leafy green tops make a delicious topping for this warm salad. The roast carrots pair deliciously with the earthy mix of lentils and baby leaf spinach. Top them with a dollop of rich and creamy labneh. It's a hearty summer salad.
This recipe is a:
See this week's box.
575 kcal
(per portion)
Ingredients you'll need
  • 400g bunch of carrots
  • 1 red onion
  • 2 garlic cloves
  • 1 tbsp honey
  • 2 lemon
  • 400g tin of green lentils
  • A handful of flat leaf parsley
  • 50g lamb's lettuce
  • 160g labneh
From your kitchen
  • 3 tbsp olive oil
  • Sea salt & black pepper
Step by step this way
  • 1.

    Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the greens off the carrots (keep them for later). Scrub the carrots and quarter them lengthways. Peel the red onion and slice into thin wedges. Add the veg to a large roasting tin. Pour over 1 tbsp olive oil and season with salt and pepper. Roast for 25-30 mins, till tender and slightly caramelised.

  • 2.

    Meanwhile, peel and grate the garlic into a large mixing bowl. Add 1 tbsp honey and 2 tbsp olive oil. Squeeze in the juice from half the lemon. Season with salt and pepper. Whisk together to make a dressing.

  • 3.

    Drain the lentils. Tip them into the dressing and stir well to coat.

  • 4.

    Rinse a handful of the carrot greens and pat dry with kitchen paper. Pop them on your chopping board with the flat leaf parsley and finely chop them. Add them to the lentils. Roughly chop 50g of the spinach and add them to the lentils. Toss to mix. Divide between 2 warm plates or bowls.

  • 5.

    When the veg are roasted, take them out of the oven. Spoon them over the lentils. Top each salad with spoonfuls of labneh and serve.

This recipe is from
See this week's box