Method

1. Heat a medium non-stick frying pan, add the oil, pecan nuts and seeds.
2. Toast the seeds and nuts until they start to take on a golden colour, reduce the heat and add the honey, stir continuously to prevent the nuts from burning.
3. Once you are happy with the colour transfer the honey nuts to a lined baking tray to cool them rapidly, set aside.
4. Wash the carrots, remove the green leaves but leave the long root, it looks pretty. Blanch the carrots in boiling salted water until tender, refresh in ice cold water.
5. Wash the pepper, cut in half, remove the seeds and cut the pepper into long strips.
6. Heat a large non-stick frying pan add the oil, and on a moderate heat saute the sliced peppers, crushed garlic and blanched carrots for 3 to 4 minutes, season as required, add the drained cooked puy lentils and cook further for another 2 minutes.
7. Add the honey, juice and zest of orange, soy sauce and ginger, cook for a few minutes until the liquid thickens and starts to coat the carrots, this should not take longer than 2 minutes.
8. Transfer the cooked carrots to a serving dish, fold in the nigella seeds, toasted honey nuts and chopped summer savoury and serve.