This healthy veggie salad with a touch of dried fruit makes it an ideal summer recipe or a light lunch. Add some nuts or your own choice of dried fruits and seeds.

You will need:

Lamb Brand Barley 200g

Lamb Brand Dried Apricots 125g

Lamb Brand Dried Figs 125g

Lamb Brand Cumin Seeds ½ tsp

Lamb Brand Table Salt, to taste

Lamb Brand Ground Black Pepper, to taste

Carrots 400g

Fresh Parsley 20g, roughly chopped

Olive Oil 4 tbsp

Garlic Cloves 3, halved

Coriander 3 tbsp, roughly chopped

Cauliflower 1 head

Lemon 1

Lemon 1, scrubbed

All you have to do is:

1. Peel the carrots with the peeler. Cut them into quarters lengthwise and cut the segments into 1cm thick pieces.

2. Cut the cauliflower into small florets.

3. Heat the oil in a frying pan and fry the cumin seeds with the garlic for 1 minute.

4. Spoon the pieces of carrot, cauliflower and parsley.

5. Pour 75 ml of water to the vegetables and season with salt and pepper.

6. Put the lid on the pan and cook the roots gently for 5 minutes.

7. Cut the figs into thin slices. Stir into the carrot and cook for a further 5 minutes.

8. Meanwhile grate the thin yellow rind of the lemon and squeeze the fruit out.

9. Spoon the carrot in a bowl and stir in the coriander and half the lemon juice.

10. Sprinkle the lemon zest and let cool about the carrot salad.

11. Serve at room temperature.