Ingredients
For 4 people
350 g young carrots
3 tablespoons olive oil
250 g green, cooked Puy lentils (ideally from a can)
2 pickled lemons, only the peel finely sliced, plus 2 teaspoons of pickling liquid
3 large sour, juicy apples
½ lemon
Leaves from 10 stalks of mint, torn
15 g fresh coriander
For the dressing:
2 tablespoons white balsamic vinegar
6 tablespoons olive oil
1 thick garlic clove, finely grated
1 cm piece of fresh ginger, peeled and finely grated
¼ teaspoon liquid honey
¼ teaspoon of Timut pepper
Salt
Black pepper (my recommendation: Kampot Noir )
Preparation of carrot-apple-lentil salad
Preheat the oven to 200 degrees (fan oven). Clean the carrots, leaving a little green. Do not peel, just wash well. Halve or quarter the carrots lengthways. Place in a roasting pan in a single layer. Add oil, salt and pepper and mix. Turn the carrots in it until they are completely covered. Bake for 30-35 minutes until soft. Do not cook until too soft.
For the dressing, pour the vinegar into a bowl and gradually add the remaining ingredients and mix with a fork. Season with salt and pepper. Mix the lentils with the Timut pepper and 1/3 of the preserved lemon in a flat, wide serving bowl. Season with a little salt and black pepper and add 1/3 of the dressing.
Core the unpeeled apple and cut into sticks. Mix in a large bowl with lemon juice and carrots. Add the remaining preserved lemon, 2/3 of the herbs and the remaining dressing and mix. Add the remaining herbs to the lentils.
Place the carrot-apple mixture in the middle on top of the lentils and serve.
