Nutrition and extra info
Nutrition: Per serving
Ingredients
For the salad
Carrot
ka-rot
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
Lentils
len-til
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
Chilli
chill-ee
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
Lemon
le-mon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Apple
ap-pel
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
Lemon
le-mon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Mint
mi-nt
There are several types of mint, each with its own subtle difference in flavour and appearance.…
For the dressing
Ginger
jin-jer
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
Honey
huh-nee
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it’s…
Method
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.
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.
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