Moroccan Carrot salad with Lentils and whipped Feta

Put feta and yogurt in the small bowl of a food processor and whizz until smooth. Season and set aside.

Slice the carrots and toss with olive oil, coriander and cumin seeds. Roast in the oven (180C) for 20 mins or until starting to colour and slightly charred.

Remove from the oven and add mix in the apple cider vinegar.

Heat the lentils according to pack instructions.

Dollop the whipped feta onto a plate, spread out with the back of a spoon, then top with the lentils and carrot salad. Finish with a sprinkling of flaked almonds and an extra drizzle of garlic oil.