SALAD OF ROAST CARROTS, APPLE & LENTILS WITH CHILLI & PRESERVED LEMONS

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

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

Provided by Diana Henry

Categories Dinner, Lunch, Main course, Side dish, Starter

Time 40m

Yield Serves 4 as a side

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 357 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 8 grams protein, Sodium 2.1 milligram of sodium