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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Prep: 20 mins Cook: 20 mins

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
 

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

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

    For the salad

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

      Carrot

      ka-rot

      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
      Lentils

      Lentils

      len-til

      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
      Chillies

      Chilli

      chill-ee

      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
      Lemon

      Lemon

      le-mon

      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
      Apples

      Apple

      ap-pel

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

    • ½ lemon, juiced
      Lemon

      Lemon

      le-mon

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

    • 10 mint sprigs, leaves torn
      Mint

      Mint

      mi-nt

      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
      Ginger

      Ginger

      jin-jer

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

    • ¼ tsp runny honey
      Honey

      Honey

      huh-nee

      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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