Morrocan Carrot and Lentil Salad
250g heirloom carrots
1 tsp Morrocan seasoning
60ml olive oil
2 tbsp lemon juice
1/4 cup parsley, finely chopped
1/2 pomergranate seeds
1/4 cup pistachios, finely chopped
Whisk together the olive oil, lemon juice and Morrocan seasoning in a bowl and set aside.
Place the carrots in a bowl with 2-3 tablespoons of the dressing and toss to coat. Place on a baking tray and cook for 20-25 minutes until tender.
In a large bowl add the lentils, parsley, pomergranate seeds, pistachios, feta and remaining dressing and toss to combine.
Divide the lentil salad between bowls and top with the carrots to serve.