Prep time 25min
Cooking time 40min
Skill Moderate
Serves 4 as a main or 6 as a side
For the roasted vegetables
2 carrots, scrubbed and cut into long
batons or wedges or 6 baby carrots,
kept whole
2 parsnips, scrubbed and halved or
quartered lengthways
500g yams, halved
300g pumpkin, cut into thick wedges or
large chunks
1 large red onion, cut into thick rounds
2 Tbsp olive oil
1 tsp fresh thyme or rosemary leaves
Salt and cracked pepper
For the herby lentils
1 can (400g) brown or green lentils, rinsed
and drained
2 Tbsp olive oil
1 garlic clove, finely chopped
1-2 Tbsp red wine vinegar
1 small handful parsley, finely chopped
1 tsp fresh oregano or ½ tsp dried
Salt and pepper, to taste
150g goat’s cheese or feta cheese
1 Tbsp runny honey (approx.)
Extra virgin olive oil to serve
Method
Preheat the oven to 200°C (fan bake 180°C).
To roast the veges: Arrange the carrots, parsnips, yams, pumpkin and red onion rounds on a lined tray. Drizzle with olive oil, sprinkle with thyme or rosemary, salt and pepper. Toss together well. Roast for 35-40 minutes, turning occasionally, until golden and tender.
To prepare the lentils: Heat olive oil in a pan over medium heat. Add garlic and gently cook until fragrant. Stir in lentils, red wine vinegar, parsley and oregano and season well. Warm through and set aside.
Assemble: Spread herby lentils on to a serving platter. Layer over the roasted vegetables.
Dot over the goat’s cheese, drizzle with honey and finish with extra virgin olive oil and a pinch of salt flakes.
