Warm Lentil, Carrot & Feta Salad

🥘 Ingredients

• arugula
  1 head
• black pepper
  1 tsp
• butter
  2 tbsp
• carrots (peeled & sliced)
  2 medium
• cooking oil
  1 tbsp
• demi-baguette
  1 unit
• dijon mustard
  1 tbsp
• feta cheese (crumbled)
  1 c
• fig jam
  3 tbsp
• garlic (minced)
  2 cloves
• lentils
  1 can
• mini cucumbers (sliced)
  2 unit
• olive oil
  3 tbsp
• parsley (chopped)
  1 bunch
• salt
  1 tsp
• shallot (thinly sliced)
  1 large
• white wine vinegar
  2 tbsp

🍳 Cookware

• oven
• baking sheet
• large bowl
• large bowl
• small skillet

1. 

   1

   oven preheat to 450 degrees. Wash and dry all produce.
2. 

   2

   On a baking sheet , toss lentils and carrots with a large drizzle of cooking oil , a pinch of salt , and black pepper . Spread evenly and roast ⏱️ 20 minutes .

   lentils: 1 can, carrots: 2 medium (peeled & sliced), cooking oil: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   While vegetables roast, in a large bowl , whisk together fig jam , dijon mustard , white wine vinegar , olive oil , a pinch of salt, and black pepper until smooth. Set aside.

   fig jam: 3 tbsp, dijon mustard: 1 tbsp, white wine vinegar: 2 tbsp, olive oil: 3 tbsp
4. 

   4

   When carrots and lentils have ⏱️ 5 minutes left, halve demi-baguette lengthwise.

   demi-baguette: 1 unit
5. 

   5

   In a separate large bowl , combine mini cucumbers , roasted vegetables, arugula , shallot , feta cheese , and parsley . Add vinaigrette and toss to combine. Season to taste.

   mini cucumbers: 2 unit (sliced), arugula: 1 head, shallot: 1 large (thinly sliced), feta cheese: 1 c (crumbled), parsley: 1 bunch (chopped)
6. 

   6

   In a small skillet , melt butter with garlic ⏱️ 2 minutes . Brush baguette halves with garlic butter and broil until golden ⏱️ 2 minutes . Divide salad between shallow bowls and serve warm with garlic bread on the side.

   butter: 2 tbsp, garlic: 2 cloves (minced)