Kale, Lentils and Roasted Vegetable Salad

Ingredients

• 16 (about 350 g) dutch carrots, trimmed, peeled, halved lengthwise
• 300 g cauliflower florets
• 300 g baby beetroot, trimmed, peeled,halved (or quartered, if large)
• 2 red onions, peeled, cut into thin wedges
• 250 g cooked Champagne region green lentils (e.g. ‘Quinola Champagne Region Green Lentils’)
• 150 g kale, trimmed, leaves shredded
• 2 tablespoons pine nuts, lightly toasted
• 1 tablespoon olive oil
• 1 tablespoon white balsamic vinegar
• 1½ tablespoons orange juice
• salt and pepper, to taste

Method

Preheat the oven to 200°C/400°F/gas mark 6 (or fan oven 180°C/350°F/gas mark 4). Line a large baking tray with baking paper.

Place the carrots, beetroot, cauliflower on the prepared tray, spray or drizzle with olive oil. Roast for 35-40 minutes or until the vegetables are golden and tender. Add the kale for the last 5 minutes so just wilted.

Cook the lentils according to the pack instructions. Transfer into a large bowl. Add the roasted vegetables and pine nuts. Whisk the oil, vinegar and orange juice together in a small bowl. Add to the lentils and stir until well combined.

Season to taste with sea salt and freshly ground black pepper.