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


  • 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


Author credit

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


  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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