A perfect combination of Mediterranean goodness.
Serves 2 1 tbsp olive oil 300g carrots, cut into batons 1 tsp cumin seeds 100g tinned Puy lentils, rinsed and drained 2 handfuls of lamb’s lettuce leaves 1 avocado, sliced 2 tsp sesame seeds 1 tbsp raisins Juice of half a lemon (or 1 tbsp cider vinegar) |
• CALORIES 330 • PROTEIN 8G • FAT 20G • FIBRE 8G • CARBS 31G |
Preheat the oven to 200°C. Toss the carrots in the oil and cumin seeds in a baking tray and roast them for 20 minutes. Leave them to cool for a few minutes. Place the lettuce in a bowl with the lentils and avocado. Add the carrots and sprinkle over the sesame seeds and raisins, followed by a generous squeeze of lemon and some salt and black pepper.