This one has a low fat content, and can be played around this to suit your taste buds. I like it on toasted bread with vegan cream ‘cheeze’ (you can easily find it in the shops or make your own. Organic carrots are best for this as the peel is retained. Top with capers / fresh dill / parsley / thin slices of red onion / edible flowers. This makes a big batch, which is worth doing as marinading takes 2 days.

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• Heat your oven to 170°C.
• Wash the carrots (no need to peel)and place them in a large, lined oven tray. Sprinkle generously with sea salt and bake for 50 minutes, turning after 25 minutes to ensure even cooking.
• Whilst the carrots are roasting, add the remaining ingredients to a tall blender, and blitz until smooth. Transfer to a high-sided rectangular plastic, lidded container.
• Once the carrots are cool enough to handle, slice as thinly as possible - you can use a knife / vegetable peeler or mandolin for this.
• Place the sliced carrots in the marinade, stir to ensure that all are well coated. Seal with the lid, and leave in the fridge for 1.5 - 2 days, stirring after a day. In this time the carrots will absorb most of the liquid.
• After marinading, drain the carrots, squeeze over some lemon juice and season with salt and pepper before serving.