A delicious veggie starter if you are having a lot of people over or a side dish to your dinner. This is easy to prepare and you can amp up the chili if you like it more fiery.

Serves 4

For Carrots

5 medium carrots or the equivalent in baby carrots, peel and chop in to finger pieces

2tbsp oil

1tsp salt

1tbsp honey

2tsp nigella seeds

For Lentil Dip

8oz red lentils

1tsp miso paste

1tsp harissa paste

juice of half a lemon

1tsp salt

For the carrots

Heat the oven to 180c

Mix all the ingredients and toss the carrots in them

Roast for 20 minutes -toss half way to coat in the mixture

For the Lentil Dip

Add the lentils to a pot, cover with water. Add the harissa and miso. Bring to a medium boil, stir to mix the miso and harissa. Reduce the heat and simmer gently until cooked.

Strain reserving the water as you will need some. Blitz, add the salt and lemon juice to taste and enough water to loosen.

Add to a serving dish and cover with the cooked carrots and serve with some wraps toasted in the oven or flat bread.