Serves 4 as a starter

For the salad:

500g carrots

2 tablespoons of olive oil

½-1 tablespoon of cumin seeds

1-2 teaspoons of ground cumin

½ cucumber

½ red onion

250g pack of pre-cooked beluga lentils

Handful of flaked almonds

Rocket or salad leaves

For the dressing:

2 tablespoons of red wine vinegar

3 tablespoons of pomegranate molasses

1 tablespoon of Dijon mustard

1 tablespoon of honey

6-10 tablespoons of olive oil

Seasoning

Method

1. Pre-heat the oven to 200c.
2. Place the flaked almonds on a roasting tray and cook in the oven until they start to turn golden brown. Remove from the oven and cool.
3. Peel the carrots and cut into long pieces (as per photo).
4. Spread the carrots over the bottom of a baking tray and sprinkle over the cumin seeds, ground cumin and olive oil. Mix well so that the carrots are coated in the oil and cumin.
5. Place in the hot oven and roast for 25-30 minutes, until they start to colour.
6. Whilst the carrots are roasting, place all the dressing ingredients into a jug and mix well to combine.
7. Dice the cucumber and finely slice the red onion.
8. Open the pack of beluga lentils,
9. Arrange the salad leaves on the plates, and scatter over the cucumber, red onions and lentils.
10. Arrange the carrots on top of the salad and sprinkle over a handful of toasted almonds.
11. Pour over the dressing and serve.