Honey Roasted Carrot Lentil Salad is top 8 free! Perfect for a light dinner or a summer picnic.
Honey roasted carrot lentil salad is my recipe love letter to Melbourne, one of the most gourmet cities I’ve visited. Plump tomatoes, lots of fresh herbs and lentils were a popular trio on many many Melbourne menus. And I just so happened to eat that trio twice while visiting the city.
Summer was winding down in Melbourne when we were exploring the laneways and coffee shops, but one thing was still shining: the local produce, which you would see celebrated in the restaurants and cafes. When we got back from Australia it was still winter in Germany, needless to say, tomatoes and fresh herbs were not at their peak of tastiness. But the stores are starting to stock bright red tomatoes and piles of herbs, meaning it’s finally time to bring a little Melbourne into our tiny Berlin kitchen.
One of the lentil salads I had included whole roasted carrots and as odd as it sounded it was quite delicious. With OAS (oral allergy syndrome) I can’t eat raw carrots, so I was super excited that a) this was something I could eat and b) it tastes good! This Honey Roasted Carrot Lentil Salad draws from that dish, but I chose to cut the carrots because as much as whole carrots look pretty, it makes the salad hard to eat. Adding honey while roasting the carrots gives them a caramelised outer shell that pairs sublimely with the freshness of basil and mint.
This lentil salad is great served fresh or made ahead for a picnic or BBQ. I like to serve it with a generous sprinkle of feta and a thick slice of crusty bread. Dang if this salad doesn’t scream summer!