Honey Carrot, Brown Rice and Lentil Salad

Serves 2

Ingredients

2 cups carrots, cubed
1 tsp honey
1 tbsp extra virgin olive oil
1 cup cooked brown rice and lentils
Parsley, to taste
2 handfuls rocket
2 tbsp pepitas, optional
1/3 cup feta, optional

Method

Preheat the oven to 200°C and line a tray with baking paper. Place the carrots on the tray and drizzle with the honey and half the olive oil. Toss well so the carrots are lightly coated, then roast for 20 to 25 minutes, turning once, until tender and lightly caramelised around the edges. While the carrots are roasting, place the cooked brown rice and lentils into a large bowl. Add the parsley and rocket and toss gently. Once the carrots are ready, allow them to cool slightly before adding them to the salad. Top with pepitas and feta if using, drizzle with the remaining olive oil and season with sea salt and pepper before serving.