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  • 300g carrots, peeled and sliced lengthways
  • 3 tbsp oil, ideally extra virgin olive oil
  • 1/2 tsp cumin seeds
  • 1 lemon, zested and juiced
  • 1/2 tsp honey
  • 1/2 tsp wholegrain mustard
  • 250g ready-cooked lentils
  • 1/4 cucumber, chopped
  • 80g rocket, washed
  • 1 avocado, sliced
  • 50g feta, crumbled
  1. Heat oven to 200C/180C fan/ gas 6.
  2. Toss the carrots in 1 tbsp oil, the cumin seeds and some seasoning.
  3. Spread out on a baking tray and roast for 30-35 mins until soft and charred around the edges.
  4. Meanwhile, whisk together the remaining oil, the lemon zest and juice, honey and mustard.
  5. Once the carrots are cooked, stir through all the remaining ingredients, then toss through the dressing to serve.
Originally from BBC Good Food