Roast pork with crushed grapes, marsala & juniper
Try Diana's autumnal roast pork recipe, made with crushed grapes, marsala wine, rosemary and juniper berries. It's a lovely dish for long, lazy Sunday lunches
Salad of roast carrots, apple & lentils with chilli & preserved lemons
Serves 4 as a side
Easy
Prep:
Cook:
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
Skip to ingredients
For the salad
- 350g baby carrots(a mix of colours is best)
- 1½ tbsp extra virgin olive oil
- 250g cooked puy lentils
- 1 red and 1 green chillihalved, deseeded and very finely sliced
- 2 preserved lemonsrind only, finely sliced, plus 2 tsp brine from the jar
- 1 large or 2 medium tart eating apples
- ½ lemonjuiced
- 10 mintsprigs, leaves torn
- ½ small bunch of corianderleaves picked
For the dressing
- 2 tbsp white balsamic vinegar
- 6 tbsp extra virgin olive oil
- 1 large garlic clovefinely grated
- 1cm piece of gingerpeeled and finely grated
- ¼ tsp runny honey
Nutrition: Per serving
- kcal357
- fat22g
- saturates3g
- carbs28g
- sugars14g
- fibre8g
- protein8g
- salt2.1g
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.
