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by Elad Guberman on May 31, 2022

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Enjoy this healthy dish as a main or as a side salad for lunch or dinner. This is a nutritious meal filled with vegetables and antioxidants using lentils, roasted carrots, crumbly feta and a zesty dressing. The garnish uses pomegranate seeds which according to webMD offers immense inflammation-reducing qualities and helps alleviate symptoms of high blood sugar such as muscle pain and fatigue. This salad is very easy to make and you can customise your grains if you want to mix it up!


Difficulty: Easy

Prep Time: 10 mins

Cook Time: 60 mins

Serves: 2

Nutrition (Per Serve)

  • Energy: 1,626kj
  • Protein 18g
  • Total fat 14.6g
  • Saturated fat 3.6g
  • Carbohydrate 40.3g
  • Fibre 10.4g
  • Sodium 397.4mg


  • ¼ cup baby kale
  • 50g marinated feta
  • 3 dates, sliced
  • 1 bunch of Baby or Heirloom carrots
  • ¾ cup dry brown lentils
  • ½ litre of water
  • ½ tablespoon cumin
  • ½ tablespoon of cumin
  • ½ tablespoon of sesame seeds
  • ½ tablespoon of pomegranate seeds

For the dressing

  • ¼ cup lemon juice
  • 1 tablespoon of extra virgin olive oil
  • 1 ½ cloves of garlic (crushed)
  • Pinch of salt
  • ½ teaspoon chilli flakes



  1. Preheat the oven to 180 degrees. Use baking paper to line a tray.
  2. Spread carrots out on the tray and drizzle with olive oil, cumin and salt. Bake for 15 minutes or until golden.
  3. Once golden, drizzle with honey and sesame seeds and put back in the oven for 2-3 minutes. Set aside.
  4. Rinse the lentils with cold water, bring them to the boil in a saucepan with the water. Once boiling, reduce the heat to a simmer. Cook for 45 minutes or until the liquid is absorbed. Once cooked, drain and allow them to steam dry.
  5. Mix lemon juice, oil, garlic, salt and chilli flakes in a bowl for the dressing
  6. Add lentils into a serving bowl, place the carrots, baby kale and dates on top and crumble the feta roughly. Add the dressing, garnish and some pomegranate seeds to serve!


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