Ingredients
200g of carrots, cut into battons
1 tbsp of olive oil
salt and pepper
100g of lentils
gremolata
30g of parsley
1 garlic clove
1 lemon zest
1 tbsp of olive oil
big pinch salt
big grind pepper
2 tbsp of capers
juice of lemon
25g of toasted sunflower seeds
Directions
Preheat the oven to 200C
Rinse and cook in the lentils as per pack instruction with some salt. (You can use a can of cooked lentils instead, just rinse them)
Place the carrots, salt and olive oil in a roasting tin roast for 35 mins until golden and cooked through.
To make the gremolata : finely chop the parsley and garlic, mix with the lemon zest, olive oil, salt and pepper.
Plate the lentils, add the carrots, gremolata, capers, lemon juice and toasted seeds.
