The combination of flavours in this salad is to die for! Top it off with cashew cream and you've got yourself a show-stopper.
Preheat oven to 180 degrees Celsius and set to fan bake.
Peel the carrots and slice them on the diagonal.
Peel the onions and roughly chop them into large chunks.
Place carrots and onions in a baking tray with the fennel seeds, cumin seeds and pepper, then roast in the oven for 30 minutes.
To make the cashew cheese simply blend cashews, nutritional yeast, pepper and water in a food processor until totally smooth.
Drain and rinse the lentils then add them to a pan over a gentle heat to warm through slightly.
Stir the cooked carrots and onion through the lentils.
Roughly chop the coriander and stir this through the lentils, then add more pepper as desired.
Remove the pan from the heat, stir through the rocket.
Add dollops of of cashew cheese before serving and devour!