Salad of roast carrots, apple & lentils with chilli & preserved lemons recipe | Good Food

Ingredients

• 350g baby carrots (a mix of colours is best)
• 1½ tbsp extra virgin olive oil
• 250g cooked puy lentils
• 1 red and 1 green chilli halved, deseeded and very finely sliced
• 2 preserved lemons rind only, finely sliced, plus 2 tsp brine from the jar
• 1 large or 2 medium tart eating apples
• ½ lemon juiced
• 10 mint sprigs, leaves torn
• ½ small bunch of coriander leaves picked
• 2 tbsp white balsamic vinegar
• 6 tbsp extra virgin olive oil
• 1 large garlic clove finely grated
• 1cm piece of ginger peeled and finely grated
• ¼ tsp runny honey