Ingredients:

1 tbsp Coconut oil
2 handfuls Baby spinach
2 handfuls Watercress
4 tbsps cooked lentils (Biona is a good brand)
Baby carrots (sliced in half vertically) - have as many as you fancy!
1 handful pomegranate seeds
1 tbsp cumin
Ground black pepper (to taste)
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Dressing:
2 tbsps olive oil
1 tbsp balsamic vinegar
½ tsp ground turmeric
½ tbsp honey
½ tsp grated ginger
1 clove garlic (minced in garlic crusher)
Ground black pepper (to taste)
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Method:⠀⠀⠀⠀
1. Melt 2 tbsps coconut oil on a baking tray in the oven (170 degrees celsius)
2. Once melted, add the sliced carrots and evenly sprinkle over the cumin. Add a touch of ground black pepper - cook for 15-20 minutes (turn them over after 10 mins so they don’t burn)
3. Scatter the spinach, watercress and lentils onto a plate
4. For the dressing, put all ingredients in a cup and stir well until combined
5. Once the carrots are cooked (may require a little longer depending on how hard or soft you like them!), add them to your plate & sprinkle over the pomegranate
6. Drizzle on the dressing and enjoy!