Lemony herbed lentils with rainbow roasties

Be brave when dressing the lentils with lemon juice, as they are enhanced by tart (and salty) flavours. The rainbow roasties can be mixed and matched with whatever produce is available.

Preparation time: 30 minutes Cooking time: 35 minutes Serves 4

Lemony herbed lentils

1 cup dried french green lentils*

2 cups water

1/2 tsp salt

4 tbsp extra virgin olive oil

Juice of 1 lemon, about 4 tbsp

Large handful fresh herbs – parsley, mint, coriander, dill –

roughly chopped

Cracked pepper

Rainbowroasties

About 1kg produce – beetroot, yams, carrots, leeks etc.

1 tbsp olive oil

Salt and cracked pepper

Natural yoghurt to serve

*If time permits, soak the lentils in 3 cups water for 3-4 hours, then drain and rinse. This step will speed cooking. Preheat the oven to 200C.

Place the lentils into a saucepan and add the water. Bring to a boil and simmer over a low heat for 15-20 minutes until just tender. Drain and pour the lentils into a bowl, adding the salt and olive oil. Leave to cool a little while the roasties cook. Dress with the lemon juice, herbs and season to taste before serving.

Prepare the roastie vegetables by peeling if needed and slice into similar-sized pieces – keeping in mind denser vegetables such as beetroot and carrot will cook slower so can be cut into smaller pieces. Arrange the produce in colourful rows on a baking tray and drizzle with olive oil and season well. Roast for 30-35 minutes until the veg is tender and caramelised.

Serve the hot roasties alongside the lemony lentils with a small bowl of yoghurt for adding at the table.