Warn cumin roasted carrot and chickpea salad. Love this light and warming starter! 4 carrots Ingredients: 100g chickpeas 2 teaspoons of cumin seeds 70g of watercress 2 red onions 20g of coriander Olive oil 50g of pine nuts For the dressing: 150g of cashew nuts 1 lemon, juiced 1 tablespoon of nutritional yeast Salt and pepper 5 tablespoons of water METHOD: Pre-heat oven to 180C (fan). Peel the carrots and slice them on the diagonal. Peel the onions and roughly chop them into sixths. Place both in a baking tray with the cumin seeds, a glug of olive oil and salt and pepper, then roast in the oven for 30 minutes. Heat a pan and dry fry the pine nuts and chickpeas for a few minutes until starting to brown, then leave these aside to cool. To make the dressing simply blend all the ingredients in a high speed blender until totally smooth. When the vegetables are cooked, drain and rinse the lentils then add them to a pan over a gentle heat to warm through slightly. Stir in the carrots and onion and along with the seeds and oil from the bottom of the pan. Roughly chop the coriander and stir this through the lentils, then season generously with salt and pepper. Remove the pan from the heat, stir through the watercress and plate up the salad, sprinkling with pine nuts and some generous dollops of cashew cheese before serving. Enjoy!