Carrot and Hazelnut Lentil Salad

Preheat the oven to 180 degrees Celsius. Then in a large mixing bowl, toss together the carrot, red onion, olive oil, balsamic and honey. Season with salt and pepper.

Transfer onto a lined baking tray, spread evenly and roast for 20 minutes. Meanwhile, to the large mixing bowl (no need to clean it just yet!), add your lentils, hazelnuts and pumpkin seeds and toss together in the leftover seasoning.

Once the carrots have been roasted for 20 minutes, add the lentil mixture to the baking tray and roast everything together for another 10 minutes.

Meanwhile, make the salad dressing. Combine 2 tbsp of olive oil with 1 tsp of honey, 1 tbsp of balsamic, 1 tsp of garlic granules and a pinch of salt and pepper.

Once cooked, return the lentil and carrot mixture to the large salad bowl. Add 1 to 2 generous handfuls of rocket (or salad of your choice), a handful of fresh chopped parsley and crumble in the feta cheese. Toss everything together and enjoy.

If prepping this in advance. Omit the salad and parsley and add when ready to serve.