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

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

Prep:20 mins
Cook:20 mins

Easy

Nutrition per serving

kcal 357
fat 22g
saturates 3g
carbs 28g
sugars 14g
fibre 8g
protein 8g
salt 2.1g

Ingredients

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
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

Tip

Author credit

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

Method

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.
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.