The tastiest way to use up all those seasonal root veg!
INGREDIENTS (Serves 3-4)
1 parsnip, peeled and quartered lengthways
1 small squash, peeled and cut into rough chunks
3-4 raw beetroot, scrubbed and quartered
200g cavolo nero or kale, washed and destemmed
1x400g tin lentils, drained and rinsed
½ tsp garlic powder
Salt & Pepper
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp maple syrup
1 tbsp lemon juice
Preheat the oven to 200 degrees C and line two baking trays.
Put the chopped parsnip and squash into a large bowl or a bag and add salt, pepper, garlic powder and 1 tbsp oil. Toss well to combine and tip onto a lined baking tray. Use the same bowl/bag to do the same with the beetroot, seasoning with more salt and pepper and a bit more oil.
Roast the veg for about 45 minutes or until tender and slightly golden brown.
Meanwhile, gently steam the cavolo nero until tender. Drain and lightly sauté in a pan with a bit of olive oil. Season with salt and pepper.
Add the cavolo nero, roasted veg and lentils to a large bowl. Toss well with the ingredients for the dressing.
Serve warm and top with chopped parsley or coriander if desired