for 4 people

Vegetables

400 g	carrots, cut into pieces approx. 2 cm wide
2	red onions, thinly sliced
1 ½ tbsp	maple syrup
½ tbsp	olive oil
¼ tsp	ground cumin
¼ tsp	salt

Walnut dip

1 glass	roasted peppers in oil, drained (approx. 215 g)
80 g	walnut kernels, roasted
1	garlic clove
1	red chilli, halved, deseeded
1 tsp	ground cumin
½ tsp	salt

To serve

1 tin	black lentil (beluga) (approx. 120 g), rinsed, drained
½ tbsp	olive oil
½ tbsp	white balsamic vinegar
20 g	rocket

How it's done

Vegetables

Spread the carrots and onions on a baking tray lined with baking paper. Combine the maple syrup, oil and salt, drizzle over the top, mix.

To roast

Approx. 20 mins. in the upper half of an oven preheated to 220 °C.

Walnut dip

Place the peppers in a blender along with all the other ingredients up to and including the salt, puree, spread the dip on a platter.

To serve

Place the lentils, oil and vinegar in a small bowl, mix, serve on top of the walnut dip along with the vegetables, top with the rocket.

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