Carrot and Cashew Bake with orange and puy lentil salad

carrot and cashew bake recipe


  1. Preheat the oven to 180ºC fan oven/200ºC/gas 6. Grease a medium sized casserole dish.
  2. If you have a food processor, put the carrots and onions in it and whizz until quite fine. Add the breadcrumbs, cashews, dill and oilve oil and pulse a few times. Season well. If you don’t have a processor, just chop everything finely and mix together.
  3. Place in the casserole dish and bake in the oven for 35 minutes. the bake should be slightly browned and quite firm.
  4. Meanwhile heat the oil in a frying pan and fry the spring onions and tomatoes for 2 minutes. Add the lentils and honey and cook for 1 minute. Add the orange segments and mix together, season well. Set to one side until needed.
  5. Serve the lentils with the bake.



Carrot Bake

  • 6 large carrots, peeled and chopped
  • 1 small onion, chopped
  • 3 slices wholemeal bread, made into breadcrumbs
  • 200g cashew nuts
  • 2 tablespoons freshly chopped dill
  • 1 tablespoon olive oil
  • salt and pepper.

Lentil salad

  • 1 tablespoon olive oil
  • bunch spring onions, chopped
  • 4 tomatoes, each cut into 8 or 250g cherry tomatoes, halved
  • 400g tin puy lentils, rinsed and drained
  • 2 oranges, peeled and cut into segments
  • 2 tablespoons honey
  • salt and pepper






prep time

20 Minutes

cook time

35 Minutes



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