Ingredients

2 medium beetroot (about 300–350g), scrubbed welland cut into quarters

3 medium carrots (about 300–350g), peeled and cut into quarters lengthways

5–6 tbsp olive oil

1 tsp cumin seeds

100g Puy lentils (or other small green lentils)

2 tbsp freshly squeezed lemon juice, or to taste

bag of salad leaves, e.g. rocket or watercress

salt and black pepper

Method

Heat the oven to 190°C/Gas 5. Coat the beetroot in olive oil and roast in the hot oven. After 20 min, turn them over, adding the carrots in a roasting tin with 1 tablespoon of the oil, the cumin seeds and some salt and pepper.

Add to the oven and roast for 20–25 minutes, until beginning to caramelise. Meanwhile, put the lentils into a pan of cold water and bring to the boil. Simmer for about 20 minutes, until tender. Drain and dress with 1 tablespoon of the olive oil and a little salt while still warm. Mix the lemon juice and 3–4 tablespoons of olive oil with a little salt to make a simple dressing.