ROASTED ROOT VEGETABLE SALAD WITH HERBY LENTILS AND GOATS CHEESE

This 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 — perfect for a cosy lunch or relaxed dinner.

Preparation time: 25 minutes

Cooking time: 40 minutes

Skill level: Moderate

Serves: 4 as a main or 6 as a side

Ingredients

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 goats cheese or feta cheese

1 Tbsp runny honey (approx)

Extra virgin olive oil to serve

Method

Preheat the oven to 200°C (fan 180°C).

To roast the veggies : 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.

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, oregano, and season well. Warm through and set aside.

Assemble: Spread herby lentils onto 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.