Roasted Carrot and Lentil Salad

Rinse the dry brown or green lentils (150 grams) and place into a medium pot. Cover generously with water, bring to a boil, then reduce and simmer, covered, for 20-25 minutes. Strain any remaining water and stir in a sprinkle of [sea salt]. While the [lentils] are cooking, prepare the [carrots]. Start 20m timer

Preheat the oven to 190°C (375°F). Place the [7-8 medium carrots] onto a baking sheet with olive oil (1 teaspoon) and cayenne pepper (0.5 teaspoon), pepper (0.5 teaspoon) and sumac (0.5 teaspoon), then use your hands to mix until the [carrots] are coated. Cook for 10-15 minutes, or until they are softened and browned. Start 10m timer

To serve, separate the rucola or other mild greens (60 grams) between two dishes and add half the [lentils] and [carrots]. Top with the [tahini vinaigrette] and some [pomegranate seeds], and serve immediately. If you want to pack this for lunch, let the individual elements cool before packing them together in a sealed container.

For the Tahini Vinaigrette: Place all of the olive oil (3 tablespoons), balsamic vinegar (2 tablespoons), tahini (1 tablespoon), dijon mustard (1 teaspoon), maple syrup (0.25 teaspoon), sea salt (0.25 teaspoon), and garlic (1 clove) into a small dish or jar and mix until fully combined. Keep any leftovers in a sealed container in the refrigerator for up to three days.