• 4 medium size carrots, peeled and coarsely grated
  • 2 oranges, peeled and cut into 1cm pieces
  • ½ small garlic clove, peeled and crushed
  • 50g pistachios, toasted and chopped
  • Big handful of coriander leaves
  • Big handful of mint leaves
  • 1 tin canned organic puy lentils rinsed and drained.

For the dressing

  • 3 tbsp olive oil
  • 2 tsp honey
  • 1½ tsp cumin seeds, toasted and lightly crushed
  • Finely grated zest of 1 lemon
  • 3 tbsp lemon juice
  • Salt and freshly ground black pepper

Whisk the dressing ingredients in a bowl with half a teaspoon of salt and a good grind of pepper. Add the salad ingredients, toss to coat and serve.