Name: Salad of roast carrots, apple & lentils with chilli & preserved lemons
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 350g baby carrots (a mix of colours is best) -; 1½ tbsp extra virgin olive oil -; 250g cooked puy lentils -; 1 red and 1 green chilli , halved, deseeded and very finely sliced -; 2 preserved lemons , rind only, finely sliced, plus 2 tsp brine from the jar -; 1 large or 2 medium tart eating apples -; ½ lemon , juiced -; 10 mint sprigs, leaves torn -; ½ small bunch of coriander , leaves picked -; 2 tbsp white balsamic vinegar -; 6 tbsp extra virgin olive oil -; 1 large garlic clove , finely grated -; 1cm piece of ginger , peeled and finely grated -; ¼ tsp runny honey -

Ingredients for - Salad of roast carrots, apple & lentils with chilli & preserved lemons

1. 350g baby carrots (a mix of colours is best)

2. 1½ tbsp extra virgin olive oil

3. 250g cooked puy lentils

4. 1 red and 1 green chilli , halved, deseeded and very finely sliced

5. 2 preserved lemons , rind only, finely sliced, plus 2 tsp brine from the jar

6. 1 large or 2 medium tart eating apples

7. ½ lemon , juiced

8. 10 mint sprigs, leaves torn

9. ½ small bunch of coriander , leaves picked

10. 2 tbsp white balsamic vinegar

11. 6 tbsp extra virgin olive oil

12. 1 large garlic clove , finely grated

13. 1cm piece of ginger , peeled and finely grated

14. ¼ tsp runny honey

How to cook deliciously - Salad of roast carrots, apple & lentils with chilli & preserved lemons

1 . Stage

Heat the oven to 220C/200C fan/gas 7. Trim the carrots, but leave a bit of the tops on. If you can’t find baby carrots, halve or quarter larger ones lengthways. Don’t peel them, just wash well. Put in a single layer in a roasting tin, add the olive oil, salt and pepper, then toss to coat. Roast for 25-30 mins until tender. Be careful not to overcook.

2 . Stage

Make the dressing by putting the vinegar in a bowl and whisking in all the other ingredients with a fork. Season. Put the lentils in a broad shallow serving bowl with half the chilli and a third of the preserved lemon. Season, then toss with about a third of the dressing. Halve and core the apple (there’s no need to peel) and cut into matchsticks. Throw into a large mixing bowl with the lemon juice and add the carrots. Add the rest of the preserved lemons and chilli, along with two-thirds of the herbs and the remaining dressing. Scatter the rest of the herbs over the lentils, and put the carrot and apple mixture on top.