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

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Nutrition: Per serving

  • kcal357
  • fat22g
  • saturates3g
  • carbs28g
  • sugars14g
  • fibre8g
  • protein8g
  • salt2.1g
  • Ingredients
  • Method
  • Ingredients

    For the salad

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



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1½ tbsp extra virgin olive oil
  • 250g cooked puy lentils



    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 1 red and 1 green chilli, halved, deseeded and very finely sliced



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

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



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 large or 2 medium tart eating apples



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • ½ lemon, juiced



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 10 mint sprigs, leaves torn



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • ½ small bunch of coriander, leaves picked
  • For the dressing

  • 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



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • ¼ tsp runny honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it’s…

  • Method

    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. 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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