There are only six ingredients in this hearty but elegant salad from F&W’s Kay Chun. Slideshow:  More Salad Recipes 

Kay Chun
April 2016

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Credit: © Eva Kolenko

Recipe Summary

active:
15 mins
total:
45 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450°. On a baking sheet, toss the carrots with 2 tablespoons of the olive oil and roast until tender, about 30 minutes. Scrape into a large serving bowl.

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  • Meanwhile, in a small saucepan of boiling water, cook the lentils until al dente, about 15 minutes. Drain well.

  • Add the lentils to the carrots along with the cucumber, dill and 2 tablespoons of the oil; season with salt and pepper.

  • In a blender, puree the feta with 2 tablespoons of water and the remaining 3 tablespoons of oil until smooth. Season with salt. Spoon the dressing over the lentil salad and serve.

Suggested Pairing

Crisp, lightly herbal Sauvignon Blanc.

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