Lunch on the run
Carrot, radish and almond salad Heat the oven to 180C/350F/gas 4. In a roasting tray, drizzle 50g whole, skin-on almonds with a little rapeseed oil, toss with ½ tsp smoked paprika and 1 pinch salt. Roast for 8 mins, until crisp. Peel and grate 4 medium or 2 big carrots and ½ a red onion. Toss in a bowl with 6 sliced radishes, a handful each of raisins and dill, and season well. Pack into a lunch container. To serve, pour over 1 tbsp rapeseed oil and ½ tbsp cider vinegar, stir together and serve.