• Preheat the oven to 190°C (375°F). Place the carrots onto a baking sheet with the oil and spices, then use your hands to mix until the carrots are coated. Make sure all of the carrots are cut-side up. Roast for 25 to 30 minutes, or until softened.
  7 to 8 medium carrots, 2 teaspoons olive oil, ½ teaspoon sea salt, ½ teaspoon pepper, ½ teaspoon cayenne pepper, ½ teaspoon sumac
• While the carrots are cooking, prepare the lentils. Rinse the lentils and place into a medium pot. Cover with water and add a generous pinch of salt, bring to a boil, then reduce and simmer, covered, for 20-25 minutes. Strain any remaining water.
  150 grams (¾ cup) dry brown or green lentils*
• To serve, separate the greens between two dishes and add half the lentils and carrots. Top with the tahini sauce and some pomegranate, and serve immediately. If you want to pack this for lunch, let the individual elements cool before packing them together in a sealed container.
  60 grams (2 cups) baby greens, Pomegranate seeds

Tahini Vinaigrette

• Add the oil, vinegar, tahini, mustard, maple syrup, salt, and garlic to tightly lidded jar and shake until fully combined. Keep any leftovers in a sealed container in the refrigerator for up to three days.
  3 tablespoons olive oil, 2 tablespoons balsamic vinegar, 2 tablespoons tahini, 1 teaspoon dijon mustard, ¼ teaspoon maple syrup or honey, ¼ teaspoon sea salt, 1 clove garlic