Moroccan carrot salad

I learned to make this back when we had an organic box delivery, and got given an unsolicited batch of carrots complete with an enormous fan of leafy tops just to prove how freshly-picked they were ;-p This week's carrot delivery (intended strictly for adding to soups and stews) also came as 'luxury' baby carrots that were as much top as they were root.

I've never liked carrots, and I always make sure I can't taste them in my cooking. (I crunched one of the littlest just to see, and no, I still don't like the flavour!) But this salad is so tasty that I've been known to go out and buy carrots with their tops on just in order to make it... and you can't taste the carrot at all :-D

It's made of cooked green lentils with grated carrot and chopped carrot tops, mixed in a cumin, lemon and honey dressing with pieces of chopped dried fruit; I used prunes, figs and apricots because that's what I've been able to get from the greengrocer over the past year. It tastes mainly of sweet spiced lentils, with a crunch from the green leaves.