Roasted Carrot Salad with a Brown Butter Dressing

Ingredients

• 450g carrots (orange, and purple if you can find them), cut into 2cm chunks
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp ground cumin
• 1/4 orange, zested
• 1 red onion, sliced
• 2 tsp red wine vinegar
• 1/2 tsp pink peppercorns
• 1 tsp maple syrup
• 3 whole garlic cloves
• to taste salt and freshly cracked pepper
• 125g pre-cooked puy lentils
• a splash olive oil
• 100g vegan butter (rather than margarine, as it won't brown)
• 35g dijon mustard
• 35g white wine or cider vinegar
• 1 garlic clove, grated
• to taste salt and freshly cracked black pepper
• 15g fresh parsley, finely chopped
• 1/2 head radiccio, leaves ripped