Photo: Simon LambertThis hearty winter salad brings together roasted root vegetables, herby lentils and creamy goat’s cheese. It’s full of flavour, comforting and easy to throw together. 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.
