Live Better
 
 

Carrot and lentil salad recipe

Brighten your day with this hearty salad

Serves 2

¼ cup freshly squeezed orange juice

½ cup white wine vinegar

1 Tbs honey

400g tin lentils, well rinsed

1 cinnamon stick

2 star anise

1 tsp minced garlic

1 bunch baby purple carrots, well washed & cut into 3cm diagonal lengths

1 bunch orange baby carrots, well washed & cut into 3cm diagonal lengths

1 Tbs coriander seeds, roughly crushed

¼ tsp salt (optional)

¼ tsp cracked pepper

2 tsp hazelnuts, chopped
¼ cup fresh coriander, chopped

50g lettuce mix

Preheat oven to 230C

Combine orange juice, vinegar, honey, cinnamon stick, star anise and garlic in a small saucepan and simmer for 30 minutes until reduced by about a third.

Spray a non stick baking pan and add carrots, coriander seeds, salt & pepper and spray liberally with oil.

Bake for 15 minutes and add reduced syrup and continue to cook for another 10 minutes.

Cool slightly, add lentils and allow to cool.

Serve on a bed lettuce mix, scatter with hazelnuts, fresh coriander and serve.

Recipe supplied by Weigh It Up.

Browse our collection of salad recipes for more delicious ideas!

Recommended Reading

Is the best diet in your genes?

Professor David Cameron-Smith explores future nutrition.

Read more

Chicken broth with wheat and spring vegetables recipe

Beautiful broad beans, peas and nutty wheat grain,

Read more

The power of resistant starch

Could the humble potato be our new superfood?

Read more

Protein salad with a punch recipe

A powerful, delicious salad to get you fuelled up..

Read more

Greens pie recipe

Get your greens fix with this scrumptious slice.

Read more

Lamb lollipops with yoghurt tzatziki dip recipe

An easy mid-week dinner the whole family will love.

Read more

The Mediterranean diet – fact or fad?

Professor Tim Crowe takes a closer look at the science.

Read more