Make the salad:
Wash the carrots, cut them in half lenghtwise and place them in a lined baking tray. Brush them with olive oil and sprinkle with salt and pepper. Place the tray in the top part of the oven and turn on the grill. Bake for about 5 minutes, or until the carrots are lightly roasted. In a medium pan sautee the purple cabbage with olive oil, salt and the garlic clove for 3-5 minutes. Thinly slice the apple and drizzle with the lemon juice.