Carrot Salad

A really nice salad to eat any time of the year. Lovely served with lettuce, tomato and a burger in a bun with some chips, yum.

Ingredients:

1 tin of green lentils

7 to 8 carrots

1 tablespoon of rapeseed oil

½ teaspoon salt, pepper, cayenne pepper and cumin

Tahini sauce:

3 tablespoons of rapeseed oil

2 tablespoons of cider vinegar

1 tablespoon tahini

1 teaspoon of Dijon mustard

a squirt of agave syrup

a pinch of salt

a clove of minced garlic

pomegranate seeds

Method:

turn oven on to 180C fan, 200C, 400F or gas number 6

clean and chop up carrots into chunks and bake for about 20 to 25 minutes until cooked

mix all the ingredients for the sauce and store in fridge until ready

when carrots are cooked transfer to serving dish and mix with the sauce, strained lentils and pomegranates.

Enjoy

can be stored in the fridge for a few days