• 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.