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

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

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 20 mins Cook: 20 mins


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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal357
  • fat22g
  • saturates3g
  • carbs28g
  • sugars14g
  • fibre8g
  • protein8g
  • salt2.1g
Save to My Good Food
Please sign in or register to save recipes.


    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…

    • 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…

    • 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…


    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.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?