Lentil, Carrot & Cashew Cheese Salad

The combination of flavours in this salad is to die for! Top it off with cashew cream and you've got yourself a show-stopper.

Yields4 Servings

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(Recipe Adapted from Deliciously Ella, https://deliciouslyella.com)
 4 carrots
 2 cans lentils
 2 tsp fennel seeds
 2 tsp cumin seeds
 100 g rocket leaves
 2 red onions
 20 g coriander
 150 g cashew nuts
 1 lemon, juiced
 1 tbsp nutritional yeast
 Pepper
 5 tbsp water

1

Preheat oven to 180 degrees Celsius and set to fan bake.

2

Peel the carrots and slice them on the diagonal.

3

Peel the onions and roughly chop them into large chunks.

4

Place carrots and onions in a baking tray with the fennel seeds, cumin seeds and pepper, then roast in the oven for 30 minutes.

5

To make the cashew cheese simply blend cashews, nutritional yeast, pepper and water in a food processor until totally smooth.

6

Drain and rinse the lentils then add them to a pan over a gentle heat to warm through slightly.

7

Stir the cooked carrots and onion through the lentils.

8

Roughly chop the coriander and stir this through the lentils, then add more pepper as desired.

9

Remove the pan from the heat, stir through the rocket.

10

Add dollops of of cashew cheese before serving and devour!

Ingredients

(Recipe Adapted from Deliciously Ella, https://deliciouslyella.com)
 4 carrots
 2 cans lentils
 2 tsp fennel seeds
 2 tsp cumin seeds
 100 g rocket leaves
 2 red onions
 20 g coriander
 150 g cashew nuts
 1 lemon, juiced
 1 tbsp nutritional yeast
 Pepper
 5 tbsp water

Directions

1

Preheat oven to 180 degrees Celsius and set to fan bake.

2

Peel the carrots and slice them on the diagonal.

3

Peel the onions and roughly chop them into large chunks.

4

Place carrots and onions in a baking tray with the fennel seeds, cumin seeds and pepper, then roast in the oven for 30 minutes.

5

To make the cashew cheese simply blend cashews, nutritional yeast, pepper and water in a food processor until totally smooth.

6

Drain and rinse the lentils then add them to a pan over a gentle heat to warm through slightly.

7

Stir the cooked carrots and onion through the lentils.

8

Roughly chop the coriander and stir this through the lentils, then add more pepper as desired.

9

Remove the pan from the heat, stir through the rocket.

10

Add dollops of of cashew cheese before serving and devour!

​​​​​Carrot, Lentil & Cashew Cream Salad