Roast carrot, burnt orange peel and lentil salad with orange mustard dressing

Nici Wickes' carrot and lentil salad recipe is destined to become a favourite in your house. Drizzle with tangy orange mustard dressing and serve with lamb, or enjoy it on its own – it’s that good!

By Nici Wickes
  • 10 mins preparation
  • 20 mins cooking
  • Serves 2
  • Print


Roast carrot, burnt orange peel and lentil salad
  • 1 cup dried brown lentils or 420g tin brown lentils, rinsed and drained
  • 2 cup water
  • 2 tablespoon olive oil
  • 1 tablespoon cumin seeds
  • 500 gram baby carrots, peeled
  • 1 tablespoon honey
  • strips of orange rind, pith removed
  • handful mint leaves, to serve
Orange mustard dressing
  • 1/4 cup balsamic vinegar
  • 1/3 cup olive oil
  • 2 tablespoon wholegrain mustard
  • 1 teaspoon sesame seeds
  • juice of 1 orange


Roast carrot, burnt orange peel and lentil salad
  • 1
    Preheat oven to 180°C. Cook the lentils in 2 cups water until tender but still al dente. Drain and cool in a sieve.
  • 2
    Toss together the olive oil, cumin seeds, carrots, honey and orange peel in a roasting tin. Roast for 20 minutes or until cooked but still crunchy.
  • 3
    In a medium bowl, whisk together the dressing ingredients.
  • 4
    Toss lentils gently with ½ dressing.
  • 5
    Lay the carrots on top of the lentils in serving dish and dress with the remaining dressing. Scatter over the mint to serve.


Serves 2-4. - Serve this salad with barbecued lamb chops rubbed with pomegranate molasses and turmeric.

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