Morrocan Carrot and Lentil Salad


2 cups cooked lentils

250g heirloom carrots

150g feta

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


Preheat the oven to 200C.

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.

Serves 4

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