- 2 bunches Dutch carrots, trimmed, large ones halved lengthways
- 90 ml olive oil
- 2 slices mountain bread or other flatbread
- 200 gm small green lentils
- ½ small Spanish onion, thinly sliced lengthways
- 2 garlic cloves, thinly sliced lengthways
- 1 tbsp sherry vinegar, or to taste
- 1 cup each coarsely torn flat-leaf parsley and mint
- 1 cup (loosely packed) baby spinach
- 120 gm labne (see note)
- 1Preheat oven to 200C. Place carrots in a single layer on a baking paper-lined oven tray, drizzle with 20ml oil, season to taste and roast until tender (20-25 minutes). Place mountain bread on a separate oven tray, drizzle with 10ml olive oil, bake until crisp (1-2 minutes), cool and break into large pieces.
- 2Meanwhile, place lentils in a saucepan, cover with plenty of cold water, bring to the boil over high heat and cook until just tender (12-15 minutes), drain and place in a bowl.
- 3Heat remaining oil in a small saucepan, add onion and garlic, cook until tender (4-5 minutes). Remove from heat, add vinegar and lemon juice, season to taste and add to lentils with carrot, herbs, baby spinach and labne. Season to taste, toss to combine and serve immediately with crisp bread and dukkah.
Labne, a yoghurt cheese rolled into balls, is available from select delicatessens. If you buy labne in oil, use the oil in the dressing.