Roast carrot and lentil salad with orange mustard dressing

Ingredients

• Roast carrot, burnt orange peel and lentil salad
• 1 cup dried brown lentils or 420g tin brown lentils, rinsed and drained
• 2 cup water
• 2 tablespoon olive oil
• 1 tablespoon cumin seeds
• 500 gram baby carrots, peeled
• 1 tablespoon honey
• strips of orange rind, pith removed
• handful mint leaves, to serve
• Orange mustard dressing
• 1/4 cup balsamic vinegar
• 1/3 cup olive oil
• 2 tablespoon wholegrain mustard
• 1 teaspoon sesame seeds
• juice of 1 orange