A warm salad with roasted carrots and lentils
Preheat the oven to 200 C
Add the carrots and the cumin seeds to a large roasting tin. I like to line the tin with parchment paper so that nothing sticks to the bottom of the tin.
Drizzle over the olive oil
Roast for 20 minutes until the carrots are starting to caramelise.
Brush each piece of carrot with the maple syrup and roast for a further 5 minutes
While the carrots are roasting, heat the sunflower oil in a frying pan and add the red onion until nearly softened.
Now add the garlic. I like to add the garlic to onions once the onions are nearly cooked as garlic burns easily.
Add the lentils and allow to cook for a few minutes, stirring to combine.
Pour the lentil and onion mixture onto your serving platter
To make the garlic and caper dressing, stir all the ingredients together
Once the carrots are cooked, add them to the lentils
Add the coriander and mint and toss gently to combine
Season to taste
Drizzle the dressing over the warm salad
Add extra herbs and black pepper to your liking