MAPLE ROASTED CARROTS WITH LENTILS + YOGHURT
6 People
189 Cals
MAPLE ROASTED CARROTS WITH LENTILS + YOGHURT
6 People
189 Cals
About the recipe
Simple - Nourishing - DeliciousIf you're looking for a vibrant, healthy salad that's simple enough for a weeknight yet beautiful enough to serve when entertaining, this Maple Roasted Carrots with Lentils + Yoghurt is it. Sweet, caramelised maple-roasted carrots are gently tossed with hearty lentils, fresh parsley and red onion, then served over creamy Greek yoghurt with peppery rocket, crunchy pistachios and a drizzle of sticky balsamic.This vibrant salad is naturally rich in fibre, plant protein and antioxidants to help keep you feeling satisfied and energised. Carrots provide beta-carotene, which the body converts to vitamin A to support healthy vision, skin and immune function, while lentils add slow-release carbohydrates, plant protein and gut-loving fibre to help support healthy digestion and steady energy levels. Creamy Greek yoghurt contributes protein and calcium, and fresh parsley, rocket and lemon add vitamin C and protective plant compounds. Together, these simple wholefood ingredients create a nourishing Mediterranean-inspired meal that's as good for your body as it is delicious.
Nutrition Per Serving
189
Calories
6g
Fat
1g
Saturates
11g
Sugars
126mg
Salt
12g
Protein
28g
Carbs
9g
Fibre
Ingredients
Maple Roasted Carrots
- 800 g carrots halved and cut into irregular chunks
- 2 tbsp extra virgin olive oil or avocado oil
- 2 tbsp pure maple syrup
- Pinch of sea salt
Salad
- 250 g thick Greek yoghurt
- 250 g cooked brown lentils 1 × 400 g can, drained and rinsed
- ½ small red onion finely diced
- 1 large handful rocket leaves
- Small handful fresh parsley chopped
- ¼ cup chopped pistachios or walnuts
- Juice of ½ lemon
- Splash of extra virgin olive oil
- Sea salt and freshly ground pepper
- Sticky balsamic to serve
Method
- Preheat the oven to 200°C (400°F) fan-forced.
- Place the carrots onto a large baking tray.
- Drizzle with the olive oil and maple syrup and season with a pinch of sea salt. Toss well to coat.
- Roast for 30 minutes, turning halfway, until tender, caramelised and lightly golden around the edges.
- Meanwhile, place the lentils into a large bowl with the red onion, parsley, a splash of extra virgin olive oil, lemon juice, sea salt and freshly ground pepper. Toss well to combine.
- Add the warm roasted carrots and gently toss until just combined.
- Spread the Greek yoghurt over a large serving platter and top with the rocket leaves.
- Spoon the warm carrot and lentil salad over the yoghurt, then scatter with the chopped pistachios or walnuts.
- Finish with a generous drizzle of sticky balsamic and serve immediately.
Notes & Inspiration
This is one of those beautifully simple recipes that proves a handful of everyday ingredients can create something truly special. The sweetness of the maple-roasted carrots pairs perfectly with earthy lentils, creamy Greek yoghurt and the freshness of parsley and rocket, while a drizzle of sticky balsamic brings everything together.
It's delicious served warm straight from the oven or at room temperature, making it perfect for entertaining, picnics, meal prep or easy weeknight dinners.
For a heartier meal, serve alongside grilled or roasted chicken or your favourite protein. It's equally at home as part of a relaxed weekend lunch or a colourful addition to a shared table.
Swap the pistachios for walnuts if preferred, or use your favourite toasted nuts for extra crunch.
Leftovers will keep well in the refrigerator for up to 3 days. For the freshest texture, store the yoghurt separately and assemble just before serving.
Like many Mediterranean-style salads, the flavours become even more delicious as they mingle, making this a wonderful make-ahead dish for gatherings or lunches throughout the week.
