Ingredients
- 400g carrots, halved lengthways
- 1 pack Merchant Gourmet Puy lentils
- 1 tbsp harissa paste
- ½ tsp ground cumin
- 1 tsp cumin seeds
- 1 tsp Aleppo chili flakes
- 1 lemon, juice and zest
- 2 tbsp honey
- Labneh (about 2-3 tbsp)
- 1 clove garlic, grated
- 50g feta, crumbled
- Fresh herb, we use parsley
- Olive oil
- Salt
Instructions
- Preheat the oven to 200°C. Toss halved carrots in a mix of harissa, ground cumin, cumin seeds, chili flakes, lemon juice/zest, and honey. Drizzle with olive oil and roast for 25-30 minutes, flipping halfway.
- Toss puy lentils in olive and salt, roast on a lined baking sheet for the last 10-15 minutes with the carrots until crispy. .
- Mix labneh with minced garlic and a pinch of salt.
- Top with labneh with the roasted sticky carrots, sprinkle generously with the crispy lentils and crumbled feta. Finish with fresh herbs, a drizzle with olive oil and a squeeze of lemon juice to finish.
