A warm, sweet-savoury salad that fills you up and packs in 2 of your 5 a day.
- Prepare10 mins
- Cook25 mins
- Total time35 mins
Preheat the oven to 220oC, gas mark 7. Cut the carrots into thin spears or wedges. Toss with 1 tbsp oil, season and spread out in a roasting tin. Roast for 15 minutes. Meanwhile, in a separate roasting tin, combine the grapes, shallots, vinegar, honey and remaining 2 tbsp oil; season.
Give the carrots a stir and add the lentils to the roasting tin with them, then return to the oven. Put the grape tin on the same shelf if possible (or on a lower shelf if not). Roast everything for a final 10 minutes.
Transfer the carrots and lentils to a platter and spoon over the roasted grapes and juices from the tin. Scatter with the crumbled feta and mint leaves, if using, and serve immediately.
Vegan? Swap the honey for maple syrup and use a vegan cheese alternative instead of feta. You could also roast cubes of tofu to serve on top.