Lentil salad with balsamic carrots

Preheat the oven to 200ºC.

Cut the leaves from the carrots, but leave a small piece of green on it. Halve any thick roots in the length.

Mix the honey with 2 tablespoons of balsamic vinegar, pour over the roots and mix well. Roast the roots on the baking sheet in the oven in about 45 minutes until golden brown.

In the meantime, beat a dressing of the remaining balsamic vinegar, mustard and olive oil. Divide the lentils, lamb's lettuce and to on a large scale.

Allow the carrots to cool down until lukewarm and place them on the salad. Sprinkle the lentil salad with the dressing and spread the mozzarella over it.