Winter Roots, Green Lentils & Goat's Cheese Tray Bake

Total: 40 mins

A seasonal showstopper of tender balsamic beetroot, parsnips and leek, folded with nutty green lentils and roasted, then topped with dollops of creamy goat’s cheese. Served with peppery rocket and plenty of fresh herbs.

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497 kcal
(per portion)

Ingredients you'll need

200g beetroot
2 parsnips
2 leeks
400g tin of green lentils
A handful of flat leaf parsley
A handful of mint, leaves only
1 tbsp balsamic vinegar
100g goat's cheese
50g rocket
1 tsp fennel seeds

From your kitchen

1 tbsp olive oil
Sea salt
Freshly ground pepper

You'll need

Roasting tin or ovenproof dish

Step by step this way

1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub and trim the beetroot and parsnips (no need to peel them). Chop both into bite-size pieces and tumble them into a roasting tin or ovenproof dish. Trim the roots and top 3cm off the leeks. Halve them, rinse out any grit and thickly slice them. Add the leeks to the tin.
2.
Drizzle 1 tbsp olive oil over the veg. Sprinkle over 1 tsp fennel seeds and season with a pinch of salt and pepper. Toss together, then slide into the oven to roast for 30 mins.
3.
While the veg roast, drain and rinse the lentils. Roughly chop the parsley leaves and stalks. Finely chop the mint leaves, discarding the stalks.
4.
After 30 mins, remove the veg from the oven. Tip in the lentils. Pour over 1 tbsp balsamic vinegar and gently toss everything together. Dot the goat's cheese over the veg and slide back into the oven for 5-10 mins to warm the lentils through and just colour the goat's cheese at the edges.
5.
Arrange the rocket on 2 warm plates and top with the roasted veg and goat's cheese. Scatter over the chopped herbs and serve.

This recipe is from

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