Warm Lentil & Roasted Carrot Salad with Cumin

This is a salad, but a warm one. Roasted carrots, tender lentils, and a cumin-spiked dressing. It's earthy, satisfying, and perfect for colder days when a cold salad feels like a punishment. Make a big batch and eat it for lunch all week.

Ingredients (Serves 2):

• 4 large carrots, peeled and cut into batons
• 1 tbsp olive oil
• 1 tsp ground cumin
• Salt and pepper
• 1 x 250g pouch of pre-cooked Puy lentils
• A large handful of spinach or rocket

For the dressing:

• 2 tbsp olive oil
• 1 tbsp lemon juice
• ½ tsp ground cumin
• Pinch of salt

Method:

1. Preheat oven to 200°C (180°C fan). Toss the carrots with olive oil, cumin, salt, and pepper. Roast for 25–30 minutes until tender and caramelised.
2. Warm the lentils according to packet instructions.
3. Whisk the dressing ingredients together.
4. Toss the warm lentils, roasted carrots, and spinach with the dressing.
5. Eat warm or at room temperature.

Why it's gut-friendly: Carrots are rich in soluble fibre and vitamin A. Lentils provide prebiotic fibre. Cumin aids digestion. A warm, comforting salad that's gentle on the stomach.