Middle Eastern Spiced Roasted Carrot & Red Lentil Salad | With Creamy Tahini Dressing and Feta

Peel the carrots and cut them into approx. 1.5–2 cm rounds or sticks. Toss them with 1 tablespoon of olive oil, ground cumin, a pinch of salt and pepper, then spread them out on a baking sheet lined with baking paper. Roast in an oven preheated to 200 °C for 20-25 minutes until the edges are caramelized and the carrots are tender.

Meanwhile, rinse the red lentils thoroughly in cold water. Place them in a pot of plenty of lightly salted boiling water and cook for exactly 8-10 minutes until just tender but still firm, al dente (be careful not to overcook, so they do not fall apart). Drain and rinse with cold water, then let them drain thoroughly.

Toast the walnuts in a dry skillet over medium heat for 2-3 minutes until fragrant, then let them cool and roughly chop them. Cut the red onion into thin half-moons, and finely chop the parsley and mint.