zoom Spiced carrot, feta, rice & lentil salad with yogurt and tahini dressing
  • Print A4 A5
    • Close

    Save to your scrapbook

    Spiced carrot, feta, rice & lentil salad with yogurt and tahini dressing

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
    • Home
    • Recipes
    • s
    • Spiced carrot, feta, rice & lentil salad with yogurt and tahini dressing

    Spiced carrot, feta, rice & lentil salad with yogurt and tahini dressing

    by Elly Curshen

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes to 20 minutes
    • Total time: 25 minutes to 35 minutes 35 minutes

    Serves: 4

    Ingredients

    1 tbsp butter
    1 tsp Cooks’ Ingredients Baharat Spice Blend
    About 500g cooked carrots (if using raw carrots, see tip below), cut into bitesized pieces
    Large handful leftover soft herbs (parsley, mint, coriander work well, or use a mixture), roughly chopped
    1 unwaxed lemon, zest and juice
    200g wholegrain rice, cooked until tender
    1 tbsp extra virgin olive oil
    400g can black beluga lentils, drained and rinsed
    4 tbsp natural yogurt
    1 tbsp Cooks’ Ingredients Tahini
    About 50g feta, crumbled

    Method

    1. Melt the butter in a large saucepan. Add the spices and swirl to combine. Add the cooked carrot and toss in the spiced butter. Season. Sauté until starting to char on the edges.

    2. Meanwhile, in a large mixing bowl, combine most of the herbs with the lemon zest, rice, olive oil and lentils. Season to taste.

    3. When the carrots are starting to catch on the edges, add ½ the lemon juice to the pan and gently mix together. In a small bowl, mix the yogurt with the tahini and the remaining lemon juice. Add enough water so the mixture is as loose as double cream. Season to taste.

    4. Spoon the rice and lentils onto a platter, top with the feta, then the carrots, drizzle over tahini yogurt and top with the remaining herbs. Serve immediately.

    Your recipe note

    Edit your recipe note

    Elly’s tip If using raw carrots, either steam or boil until tender, before continuing with the recipe as stated.

    Comments

    Average user rating

    5 stars

    Glossary