Lentil, spicy carrot and toasted almond salad

For the roast carrots: preheat oven to 180° C. Peel and quarter carrots. Place them along with the thyme, curry powder, coriander seeds, fennel seeds, salt turmeric, mixed spice, olive oil, black pepper, garlic and honey onto a tray and roast for 50 minutes or until the carrots are cooked and golden. Remove from the oven and pick out the thyme and garlic cloves. For the lentils: while the carrots are roasting, place the lentils, water, onion, parsley, bay leaf, and salt into a medium sized pot and bring up to the boil. Reduce the heat and simmer for 30 minutes, or until the lentils are tender. Spread out onto a large metal tray and allow to cool completely. Discard the bay leaf, onion and parsley. For the toasted almonds: place the almonds, curry powder and olive oil into a pan. Over medium/high heat cook the almonds until you can smell the curry and the nuts take on a light brown colour. This will take about 2 or 3 minutes. Once done, pour into a bowl, to stop the cooking process. To serve: peel and julienne 3 carrots, then mix them with the roast carrots along with the lentils and toasted almonds. Season the salad with the juice and rind from one lemon, soy sauce, salt, pepper, and olive oil. Layer the salad in a bowl with sunflower seed sprouts and wild rocket. Enjoy!