Salad of roast carrots, apple & lentils with chilli & preserved lemons
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 as a side
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 chilli, halved, deseeded and very finely sliced
- 2 preserved lemons, rind only, finely sliced, plus 2 tsp brine from the jar
- 1 large or 2 medium tart eating apples
- ½ lemon, juiced
- 10 mint sprigs, leaves torn
- 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
- ¼ tsp runny honey
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.
