- 2 fennel bulbs
- 200g carrots
- 2 shallots
- A handful of thyme
- 1 garlic clove
- 400g tin of green lentils
- 1 orange
- 1 tsp Dijon mustard
- 1 tbsp honey
- 50g rocket
- Sea salt + black pepper
- 2 tbsp olive oil
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Trim the dry tips off the fennel bulbs, reserving any soft, feathery fronds for later. Halve the bulbs, then cut them into 1cm-thick slices. Scrub the carrots (no need to peel them) and slice them into batons as big as a little finger. Peel and quarter the shallots.
- 2.
Arrange the chopped veg in a large roasting tin. Pick the thyme leaves and scatter them over the veg, along with a pinch of salt and pepper. Pour over 1 tbsp olive oil and toss together to coat. Slide the tin into the oven and roast for 20 mins, turning the veg halfway through.
- 3.
Meanwhile, peel and finely slice the garlic. Drain and rinse the lentils. Set both aside.
- 4.
Grate the zest from the orange into small bowl. Squeeze in 1 tbsp orange juice. Add the Dijon mustard, a pinch of salt and pepper and 1 tbsp olive oil then whisk into a dressing. Taste and add more salt, pepper or orange juice, if you think it needs it.
- 5.
When the veg have roasted for 20 mins, add the garlic and lentils to the tin and stir to mix. Drizzle over 1 tbsp honey. Stir to coat, then return to the oven and roast for 5 mins to warm through.
- 6.
Take the veg out of the oven and pour over the orange dressing. Stir, add the rocket to the tin and toss a few times to mix. Divide the salad between 2 warm plates, garnish with any reserved fennel fronds and serve.
