Trim and peel the beetroot. Slice it into wedges around 2cm thick. Warm a large, deep frying pan or wok over a medium heat, then add ½ tbsp olive oil and the beetroot. Season with a pinch of salt and pepper and put a lid on the pan (or use a baking tray if you don’t have a lid). Turn the heat down to low and cook for 15 mins, turning a few times, till the beetroot is tender and caramelised.

While the beetroot cooks, slice the peel and white pith off the oranges. Slice the segments out of the papery membranes and set the segments aside for later. Squeeze the membranes over a small bowl to squeeze out any juice. If there is any flesh left on the orange skin, press that over the bowl to squeeze out the juice. Set the juice aside.

Drain and rinse the lentils. Peel and crush or grate the garlic. Finely chop the rosemary leaves. When the beetroot is tender, stir in the garlic, rosemary and lentils. Cover and warm through for 2-3 mins.

While the lentils warm, whisk 1 tbsp balsamic vinegar into the orange juice with 1/2 tbsp olive oil and a pinch of salt and pepper. Put a separate pan on a medium heat and tip in 1 tsp caraway seeds. Toast for 1 min till the seeds start to pop.

Take the beetroot and lentils off the heat. Tip in the orange segments and pour in the balsamic dressing. Gently turn a few times to mix.

Place a few handfuls of rocket on 2 warm plates. Spoon the salad onto the plates. Sprinkle the toasted caraway seeds over the salads and serve.