Warm Cumin Roasted Carrot, Red Onion and Lentil Salad

This is the best recipe when you want something light but warming! The fragrant cumin seeds give the carrots so much flavour and the lentils are deliciously filling. Big dollops of creamy cashew cheese really bring the whole thing together. It tastes great cold the next day too!


Serves: 3

Prep: 10M

Cooking: 35M

Total: 45M

Difficulty: easy

For the salad

4 carrots

2 tins of green lentils

2 teaspoons of fennel seeds

2 teaspoons of cumin seeds

70g of watercress

2 red onions

20g of coriander

Olive oil

50g of pine nuts

For the cashew cheese

150g of cashew nuts

1 lemon, juiced

1 tablespoon of nutritional yeast

Salt and pepper

5 tablespoons of water


Pre-heat oven to 180C (fan). Peel the carrots and slice them on the diagonal. Peel the onions and roughly chop them into sixths. Place both in a baking tray with the fennel seeds, cumin seeds, a good glug of olive oil and lots of salt and pepper, then roast in the oven for 30 minutes.

Heat a pan and dry fry the pine nuts for a few minutes until starting to brown, then leave these aside to cool.

To make the cashew cheese simply blend all the ingredients in a high speed blender until totally smooth.

When the vegetables are cooked, drain and rinse the lentils then add them to a pan over a gentle heat to warm through slightly. Stir in the carrots and onion and along with the seeds and oil from the bottom of the pan. Roughly chop the coriander and stir this through the lentils, then season generously with salt and pepper. Remove the pan from the heat, stir through the watercress and plate up the salad, sprinkling with pine nuts and some generous dollops of cashew cheese before serving. Enjoy!