- 3 carrots
- A few splashes of olive oil
- Sea salt and freshly ground pepper
- 150g couscous
- 250ml boiling water
- 2 spring onions
- A handful of sorrel
- 1 lemon
- 1 garlic clove
- A handful of flat leaf parsley
- A tin of green lentils
- A handful of flaked almonds
1. Heat your oven to 180°C/Fan 160°C/Gas 4. Trim the carrots and cut in half lengthways or into quarters if fat. Place them on a baking tray.
2. Drizzle over 1 tbsp olive oil and season. Toss to coat. Roast in the oven for 30-40 mins till golden.
3. Put the couscous in a heatproof bowl. Pour 250ml boiling water over the couscous. Season and cover with cling film or a saucer.
4. Trim and slice the spring onions. Slice the sorrel. Set to one side. Zest and juice the lemon. Peel and grate or crush the garlic clove. Roughly chop the parsley, stalks and all.
5. Place the lemon zest and juice, garlic and parsley in a processor with 1 tbsp olive oil and seasoning. Pulse till combined but not smooth. No processor? Chop the parsley a little finer and mix with the other ingredients.
6. Toast the almonds in a dry frying pan till golden. It should take 2-3 mins. Keep shaking the pan so they don’t catch and burn. If you are using whole almonds, just make sure to chop them up finely first.
7. Drain and rinse the lentils. Pop them in the pan with 2 tbsp water and a grind of salt and pepper. Cook and stir over a lowish heat for 2-3 mins to just warm them through.
8. Fluff the couscous with a fork. Add your lentils, sorrel and spring onions. Stir in the gremolata, saving 1 tbsp. Serve the carrots on top of the couscous with the saved gremolata and toasted almonds.