Orange, fennel & wild rice salad

• carrots↗500g g

  (we used purple and orange), peeled, halved and cut into short batons

• olive oil↗1 tbsp tbsp
• mixed basmati & wild rice100g g
• puy lentils↗75g g
• oranges↗3
• large fennel bulb↗

  quartered, core removed, thinly sliced

• red onion↗1

  halved and thinly sliced

• seedless red grapes↗200g g

  halved

• pecans↗100g g

  chopped

• parsley↗large handful of

  chopped

• mint↗large handful of

  chopped

• Dijon mustard↗2 tbsp tbsp
• lemon↗1

  zested and juiced

• olive oil↗4 tbsp tbsp
• maple syrup↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6, or if using an air fryer heat it to 190C. Toss the carrots, oil and some seasoning on a large baking tray. Cook for 25-30 mins until tender. While the carrots cook, fill 2 large pans with salted water and bring to the boil. Add the rice to one pan and the lentils to the other. Cook following pack instructions, or until just cooked, then drain and set aside to cool.

2. 2

   Zest the oranges over a large bowl. Cut away the peel and pith, then cut along each piece of membrane to remove the segments, catching any juices in the bowl. Set the segments aside. Add the ingredients for the dressing to the orange zest and juice, season and whisk.

3. 3

   When the carrots have cooled a little, add to the dressing with the remaining salad ingredients, including the cooked rice, lentils and orange segments. Toss together and serve on a big platter.