1 organic bunch carrots
2 Tbsp Olive Oil
1 Tbsp Honey
Season with pink Himalayan Salt and freshly ground black pepper
2 Tbsp fresh orange juice
1 tsp Aleppo chilli pepper (or smoked chilli flakes)
¼ tsp cumin seeds
2 cinnamon quills
Zest of 2 citrus
1 handful chopped parsley or carrot fonds
1 cup dried lentils
3 cups of water
Juice of 1 lemon
3 Tbsp creme fraiche
1 handful pomegranate rubies
Method
DIRECTIONS
Preheat oven to 180C
Peel the carrots, then cut into halves lengthwise, depending on the side.
In a small bowl mix oil, honey, salt and pepper.
Toss this with the carrots and spread out in a single layer on a foil lined sheet pan.
Cover with foil and place in the hot oven for 12 minutes then uncover and continue roasting 16-22 minutes, stirring once halfway through.
Whisk the orange juice, aleppo chili pepper, cumin and cinnamon.
Toss the dressing with the roasted carrots and garnish with fresh cilantro or parsley.
Place the lentils in a medium pot with the water and bring to a boil. Turn it down to a simmer and continue cooking for 30 minutes or until soft.
When tender, uncover, if need be, reduce liquid by turing heat up, then drizzle with a tablespoon of olive oil and a squeeze of lemon.
Serve carrots over a bed of lentils, drizzle with creme fraiche, fresh herbs and pomegranate rubies.
A recipe for Wild by Megan Daniels
