Serve this warm, wholesome salad as a side or a main. Either way, it brings the best of farm fresh goodness to the table.
600g baby carrots
2 cans chickpeas, drained and rinsed
1 can brown lentils
1 red onion, thinly sliced
3 cups baby herb leaves or salad greens
For the dressing:
½ cup mixed herbs (parsley, chives, thyme)
½ cup double cream yoghurt
2 tablespoons apple cider vinegar
1 garlic clove
½ lemon, juice
salt and pepper
Preheat the oven to 200’c. Place the carrots on a baking tray, drizzle with olive oil and season with salt and pepper. Roast for 10 minutes until slightly coloured but still crunchy.
While the carrots roast make the dressing. Add the herbs, yoghurt, vinegar, garlic, lemon juice and salt and pepper into a food processor and blitz for 1 minute until combined.
Dish the chickpeas, lentils and red onion in a large salad bowl and toss. Add the baby herbs and toss gently. Top with the warm roasted carrots and finish with a yoghurt dressing.