Warm Salad of Roasted Carrot, Puy Lentil and Quinoa with Whipped Feta

Warm roasted carrot and quinoa salad

Packed with protein, fibre, and healthy fats, this roasted carrot, quinoa & lentil bowl keeps you satisfied and energised. Soft roasted carrots, vibrant herbs, and creamy whipped feta make it a bowl you’ll want to eat for lunch or dinner—served warm or cold. Perfect for work lunches or a quick, wholesome meal at home!

Also would work topped with a soft-boiled egg or swap the carrots for roast broccoli spears or asparagus.

Serves: 3
Ingredients

• 250g Carrots (I used baby carrots)

• 1 packet or tin of puy lentils (240g)

• 125g cooked Quinoa (half a packet of precooked)

• 1 tablespoon olive oil, plus extra for roasting

• Juice of half a lemon,

• 240g Edamame, defrosted

• Mixed soft herbs· (parsley, dill, mint, basil - whatever you have available)

  Toppings

• 15g Dukkah or mixed seeds to sprinkle on top

• Mixed salad leaves for base,

• 75g feta cheese

• 75g full-fat yoghurt

Method

1.    Prepare the carrots

• Slice carrots into 0.5 cm batons (or halve baby carrots lengthways).

• Drizzle with olive oil and toss to coat.

• Roast in the oven at 200 °C / 180 °C fan / 400 °F for 25 minutes, until soft and caramelised. Thicker carrots can take longer - 30-35 minutes

1. Mix the grain & lentil base

   While the carrots are roasting, combine cooked quinoa, puy lentils, Edamame, a splash of olive oil, lemon juice, and chopped soft herbs.

   Divide into three lunch boxes if preparing for work.

2. Make the whipped feta topping

   Mash the feta and Greek yoghurt together with a fork, or whiz in a food processor for a smoother texture.

   Add extra yoghurt if you want it thinner or creamier.

3. Assemble the bowls

   Serve the grain and lentil mixture gently warmed (or cold) on a bed of salad leaves.

   Add the roasted carrots on top.

   Dollop the whipped feta and sprinkle with dukkah or mixed seeds.

4. Enjoy!