ROASTED MOROCCAN CARROTS

WITH LENTILS (SERVES 4)

INGREDIENTS

(495 calories per serving)

800g baby carrots (assorted colours, ideally), scrubbed

1tbsp cumin seeds, lightly crushed 1tbsp Aleppo pepper flakes

3tbsp blossom honey 3tbsp extra-virgin olive oil

1 onion, finely chopped

3 celery sticks, finely diced

3 garlic cloves, sliced 1tbsp ras el hanout

2 x 250g packs cooked Puy lentils

2tbsp water A handful each of parsley and mint, roughly chopped

150g feta cheese, crumbled Sea salt and freshly ground black pepper

1 lemon, to serve

METHOD

1. Preheat the oven to 2200C/Fan 2000C/Gas

7. Line two baking trays with baking parchment.

2. If any of the baby carrots are bigger than the others, cut them so that they are all an even size, then place all the carrots on the lined baking trays.

3. Sprinkle the carrots with the crushed cumin and pepper flakes and drizzle with the honey and two tablespoons of the extra-virgin olive oil, sharing equally between the trays. Season with salt and pepper. Roast in the oven for 20-25 minutes, giving the carrots a good stir halfway through cooking.

4. Meanwhile, heat the remaining one tablespoon oil in a saute pan. Add the onion and cook for four to five minutes until it starts to turn brown. Add the celery and garlic and cook for another two minutes.

5. Stir in the ras el hanout and cook for one minute, then add the cooked lentils with the water and warm through. Remove from the heat and stir in half the chopped herbs.

6. Divide the lentils between warmed bowls and pile the roasted carrots on top. Scatter over the remaining herbs and crumbled feta, then zest over the lemon. Cut the lemon into wedges and serve on the side.