For the salad
1 kg heritage carrots
1 tbsp fennel seeds
1 tbsp coriander, chopped
100 ml extra virgin olive oil

For the salsa
Good handful of sweetcorn
2 red peppers
2 sweet ripe pears, chopped in to eights (you can use whatever fruit is in season: nectarines and peaches are delicious in the summer)
1 tbsp chopped parsley
1 tbsp apple cider vinegar
1 tbsp extra virgin olive oil
Salt to taste

This recipe comes courtesy of Ethos, a self-service restaurant in the heart of central London, specialising in deliciously different, meat-free cuisine that tastes as good as it is for you.

Top & tail the carrots and chop in to finger size pieces. If the carrots are small, you can leave them whole.

Place the chopped carrots in a metal bowl and add the fennel seeds, coriander & olive oil. Mix well and leave to marinate for 8 hours or over night.

Roast the marinated carrots at 200 ° C for 10 minutes, or until al dente.

To make the salsa, mix all the salsa ingredients together and season to taste.

Mix the carrots and salsa together and serve.