What you need
- 500 g mixed root vegetables (carrot, beetroot, parsnip, squash), cut into chunks, or leftover roast vegetables
- 1 tbsp olive oil
- 250 g cooked Puy lentils (a pouch is fine)
- 60 g feta, crumbled
- A handful of rocket or radicchio
- 1 tbsp pumpkin seeds
- Classic French Vinaigrette with a little extra mustard
Putting it together
- Roast: toss the vegetables in oil and roast at 220°C (200°C fan) for 25 minutes, until golden.
- Warm the lentils: warm the lentils and toss with a little dressing.
- Serve: arrange the leaves, lentils and roasted vegetables on plates, crumble over the feta, scatter with seeds and drizzle with more dressing.
Why it's good for you: Lentils provide protein, iron and fibre, roots bring slow-release energy and carotenoids, and bitter leaves help get the digestive juices flowing. A satisfying winter plate that uses up leftover roast vegetables beautifully.
Good to know: Leave out the feta, or use a plant-based alternative, for a plant-based version.
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