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Salad of roast carrots, apple & lentils with chilli & preserved lemons served on a plate

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

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Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 as a side

Try this veggie salad as a main course lunch, or as a side dish. With roasted carrots, lentils, apple, mint and preserved lemon, it's a wonderful autumnal dish
 

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal357
fat22g
saturates3g
carbs28g
sugars14g
fibre8g
protein8g
salt2.1g
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Ingredients

For the salad

For the dressing

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
AUTHOR CREDIT

Recipes adapted from 'From the Oven to the Table' by Diana Henry (Mitchell Beazley). Photography credit: Laura Edwards.

Goes well with

Recipe from Good Food magazine, October 2019

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Overall rating

Rating: 5 out of 5.2 ratings
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