A hearty, seasonal salad packed with flavour, fresh herbs and protein.

Ingredients:

Roasted Vege:

• 3-4 carrots, chopped into chunks
• 2 parsnips, chopped into chunks
• 2 beetroot, peeled and chopped 
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp pepper
• 1 tsp ground cumin or smoked paprika

Salad base:

• 1 cup dried green or brown lentils or 1 ½ tins rinsed and drained
• 4 cups baby spinach or mixed greens
• ½ cup fresh herbs (parsley, mint or coriander), roughly chopped

Dressing:

• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp wholegrain mustard
• 1 tsp honey
• Salt and pepper to taste

Toppings:

• ½ block crumbed feta
• ¼ cup toasted seeds or nuts
   

Instructions:

1. Preheat oven to 200 degrees and line a baking tray with baking paper.
2. Toss carrots, parsnips and beetroot with olive oil, salt, pepper and spices.
3. Spread evenly on a baking tray and roast for 30-40 minutes until golden and tender.
4. Rinse and cook the lentils in simmering water for 20, 25 minutes until just tender then drain well.
5. Whisk together dressing ingredients and set aside. 
6. In a large bowl, combine warm roasted vegetables, cooked lentils, greens and fresh herbs and toss gently with the dressing. 
7. Transfer to your serving dish and top with feta and seeds/nuts if using. 
8. Enjoy!