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Roasted Carrot Lentil Salad Boxes with Orange and Dill
Cumin-roasted carrots, green lentils, cucumber, rocket, orange, and dill in a bright mustard dressing.
40 min430 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
430 kcalEstimated 4 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 430 kcal |
| Protein | 16g |
| Carbohydrate | 48.4g |
| of which sugars | 8.7g |
| Fat | 15.3g |
| of which saturates | 4.3g |
| Fibre | 12g |
| Salt | 1g |
Cook mode
Prepare the salad
Heat the oven to 220C/200C fan/gas 7. Cut the carrots into slim batons, drain and rinse the green lentils, dice the cucumber, chop the dill, zest and juice one orange, then peel and segment the second.
Timer: 10 min