Simon Rimmer served up a tasty roasted carrot and apricot salad on Sunday Brunch.

The ingredients are: 1 kg small or chantenay carrots, 100ml oil, 1 Tbs cumin seeds, 2 chilies, split, 4 cloves garlic, Few sprigs thyme, 200g apricots, chopped, 50g sunflower seeds, Few sprigs tarragon, dill, mint, parsley – chopped, 150ml rapeseed oil, Juice and zest 1 orange, 225g vegan yoghurt and 75ml hot sauce (like Cholulah).

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.