Meals for under £10: Tom Kerridge’s Roasted Moroccan carrots with lentils

This warm salad is the brainchild of celebrity chef Tom Kerridge. He says its great on its own, as a light lunch or dinner – but will also work well as a side with some chicken or fish.

Tom Kerridge’s new cookbook Fresh Start, published by Bloomsbury Absolute, is out now.

You’ll need:

800g baby carrots

1 tbsp cumin seeds

1 tbsp Aleppo pepper flakes

3 tbsp blossom honey

3 tbsp extra-virgin olive oil

1 onion, chopped

3 celery sticks

3 garlic cloves

1 tbsp ras el hanout

2x250g packs cooked Puy lentils

2 tbsp water

A handful each of parsley and mint, roughly chopped

150g feta cheese

Sea salt, freshly ground black pepper

1 lemon, to serve

Method:

Preheat oven to 220C/Fan 200C/Gas 7. Line two baking trays with baking parchment and place carrots on the lined baking trays.

Sprinkle carrots with the crushed cumin and pepper flakes, drizzle with honey and 2 tbsp olive oil. Season with salt and pepper. Roast in the oven for 20-25 mins, stirring halfway through cooking.

Meanwhile, heat the remaining oil in a saute pan. Add chopped onion and cook for 4-5 mins until it starts to turn brown. Add chopped celery and garlic for another two mins.

Stir in the ras el hanout and cook for one minute, then add cooked lentils with the water and warm through. Remove from the heat and stir in half of the chopped herbs.

Divide the lentils between the warmed bowls and pile roasted carrots on top. Scatter over the remaining herbs and crumbled feta, then zest over the lemon. Cut the lemon into wedges and serve on the side.

North African spices are more subtle and aromatic than fiery and hot, so in this dish they bring out the natural sweetness of the carrots.