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

• baby carrots↗350g g

  (a mix of colours is best)

• extra virgin olive oil↗1½ tbsp tbsp
• cooked puy lentils↗250g g
• chilli↗1 red and 1 green

  halved, deseeded and very finely sliced

• preserved lemons2

  rind only, finely sliced, plus 2 tsp brine from the jar

• apples↗1 large or 2 medium tart eating
• lemon↗½

  juiced

• mint↗10

  sprigs, leaves torn

• coriander½ small bunch of

  ½ small bunch of, leaves picked

• white balsamic vinegar↗2 tbsp tbsp
• extra virgin olive oil↗6 tbsp tbsp
• large garlic clove↗1

  finely grated

• ginger↗1cm piece of

  peeled and finely grated

• runny honey↗¼ tsp tsp

Step-by-step instructions

1. 1

   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. 2

   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.