Lentil and Roasted Vegetable Salad with Goat's Cheese

• 2red peppers, cut into chunks
• 2courgettes, about 400 g total, cut into thick half-moons
• 2red onions, cut into wedges
• 250gcherry tomatoes
• 3 tbspolive oil
• 1 tspdried thyme
• fine salt
• black pepper
• 250 gdried puy lentils, rinsed
• 1garlic clove, crushed
• 2 tspDijon mustard
• 2 tbspred wine vinegar
• 3 tbspextra virgin olive oil
• 20gparsley, chopped
• 70grocket
• 150gsoft goat's cheese
• 4thick slices crusty bread, about 50 g each, optional (optional)

Method

1. 1Heat the oven to 210C fan. Toss the peppers, courgettes, red onions and tomatoes with the olive oil, thyme, a teaspoon of salt and plenty of pepper across two baking trays so nothing is crowded. Roast for 25 to 30 minutes, turning once, until soft with charred edges and the tomatoes have burst.
2. 2Meanwhile cook the lentils in a pan of boiling water for 20 to 25 minutes until tender but still whole. Drain well.
3. 3Whisk the garlic, mustard, vinegar, extra virgin olive oil and a good pinch of salt and pepper together. Toss through the hot lentils with the parsley and leave for a few minutes; the lentils soak up the dressing as they cool slightly.
4. 4Fold the roasted vegetables and their tray juices through the lentils, then the rocket so it wilts a little in the warmth.
5. 5Pile onto plates and crumble the goat's cheese over in big pieces so it softens against the warm lentils. Bread on the side if you want it.

Per serving

kcal

584

protein

27.3g

fibre

5.3g

carbs

49.7g

fat

32.3g