Burnt carrots and lentil cream

The carrot is a vegetable we unfairly take for granted, using it as a basic vegetable for sauces and stocks or eating it boiled or raw to get our five a day. Let’s change that! Carrots can be a main course as well, a vegetable placed at the heart of our plates. Here I prepare it ‘burnt’, to add flavour that works well with the roots’ inner sweetness.

SERVES 4

150g yellow split peas 1 garlic clove 1tbsp cumin seeds 150g grated carrots 250g natural yogurt 1tbsp shredded preserved lemon rind, or 4tbsp lemon juice Sea salt flakes and freshly ground black pepper 6 carrots, ideally in mixed colours (orange, purple and yellow) 4tbsp whole buckwheat groats Leaves from 2 mint sprigs

Leaves from 2 tarragon sprigs

1 Soak the yellow split peas overnight, following the packet instructions. The next day, drain them, then boil for 30min in plenty of water. Drain, setting aside 50g for later. 2 Place the remaining split peas in a food processor with the garlic and cumin, and blend. Scrape into a mixing bowl and fold in the grated carrots, natural yogurt and preserved lemon. Season to taste with salt and pepper. 3 Put the whole carrots in a dry frying pan and set over a high heat (or place on the barbecue), turning regularly to char them on all sides. This will take about 10min. 4 Separately toast the whole buckwheat groats in a small dry frying pan, until they turn a shade darker and smell roasted. 5 Spoon the split pea purée onto a platter. Halve the burnt carrots lengthways while still warm and place them on top, then sprinkle with the reserved split peas, toasted buckwheat and herbs. Season with freshly ground pepper and serve.