Roasted Carrot, Apple and Lentil Salad

Yet another recipe from Food52 cookbook of the month, From the Oven to the Table.  This is good days later, and if you love lentils, double the amount because they are delicious.  Spectacular!

• 350g carrots
• 1½ tbsp extra virgin olive oil
• 250g cooked puy lentils
• 1 chili diced
• 1 preserved lemon, diced
• 1 apple, matchsticked
• 2 Tbs. lemon juice
• 10 mint sprigs, 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 grated ginger
• ¼ tsp honey
  
  
  

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 sheet 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 chili and a third of the preserved lemon. Season, then toss with about a third of the dressing. Halve and core the apple 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 chili, 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.