Recipe

Roasted Roots & Puy Lentils with Feta & Herb Dressing

Name: Roasted Roots & Puy Lentils with Feta & Herb Dressing
Yield: 4
Ingredients: 3 medium carrots, scrubbed, halved lengthways; 3 medium parsnips, scrubbed, halved lengthways; 3 medium beetroot (raw), peeled, cut into wedges; 3 tbsp olive oil; Sea salt and black pepper; 250g Puy lentils, rinsed; 1 small clove garlic, finely grated; For the dressing: 4 tbsp good extra virgin olive oil; For the dressing: 2 tbsp red wine vinegar; For the dressing: 1 tsp Dijon mustard; For the dressing: 1 tsp runny honey; For the dressing: sea salt; To finish: 150g good feta, crumbled; To finish: small bunch flat-leaf parsley, roughly chopped; To finish: small bunch fresh dill, fronds picked

Carrots, parsnips, and beetroot roasted at high heat until caramelised and tender, served over dressed Puy lentils with crumbled feta and a herb vinaigrette. A proper autumn main.

Serves 4

Ready in 55 min

Keeps 3 days fridge. Best with roots and lentils kept separate until serving.

Level Easy

3 medium carrots, scrubbed, halved lengthways
3 medium parsnips, scrubbed, halved lengthways
3 medium beetroot (raw), peeled, cut into wedges
3 tbsp olive oil
Sea salt and black pepper
250g Puy lentils, rinsed
1 small clove garlic, finely grated
For the dressing: 4 tbsp good extra virgin olive oil
For the dressing: 2 tbsp red wine vinegar
For the dressing: 1 tsp Dijon mustard
For the dressing: 1 tsp runny honey
For the dressing: sea salt
To finish: 150g good feta, crumbled
To finish: small bunch flat-leaf parsley, roughly chopped
To finish: small bunch fresh dill, fronds picked

Beetroot roasts well but benefits from being kept separate from the carrots and parsnips — raw beetroot releases a large amount of colour when it cooks, and if roasted alongside pale vegetables it will turn everything deep purple. Roast it on a separate section of the tray or a separate tray entirely, then combine at the point of serving. The purple does not affect the flavour but the visual contrast between the deep red beetroot, orange carrot, and white parsnip is worth preserving.

Method

Preheat the oven to 210°C (190°C fan). Toss the carrot and parsnip halves in 2 tbsp olive oil, season generously with salt and pepper, and spread in a single layer on one side of a large lipped baking tray. Toss the beetroot wedges separately in the remaining oil, season, and place on the other side of the tray or on a second tray — keep the beetroot from touching the pale roots.

Roast for 35–40 minutes, turning everything once halfway through, until the vegetables are deeply caramelised and coloured at the edges and completely tender when tested with the tip of a knife at the thickest point. The beetroot and carrots will take similar time; parsnips may need slightly less.

While the roots roast, cook the Puy lentils. Place them in a medium saucepan, cover well with cold water and add a pinch of salt. Bring to the boil, then reduce to a steady simmer and cook for 20–25 minutes until tender but with a distinct bite — Puy lentils should never be mushy. Drain well.

Make the dressing: whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, honey and a generous pinch of salt until well combined and slightly emulsified. Taste — it should be assertively vinegary and well-seasoned. Adjust if needed.

Immediately toss the warm, freshly drained lentils with two-thirds of the dressing and the finely grated garlic. Season well with salt and pepper. Leave for 5 minutes to absorb.

Spread the dressed lentils onto a large serving plate or board. Arrange the roasted roots over the top — keep the beetroot separate from the pale vegetables for visual contrast, or mix if you don't mind the colour bleed. Drizzle the remaining dressing over everything. Crumble the feta generously over the whole dish. Scatter the chopped parsley and dill fronds over the top.

Serve warm or at room temperature — this dish holds well and is equally good eaten at either temperature. It makes an excellent centrepiece for a vegetarian main course or a generous side alongside roast meat.

✦ Chef's note

Any combination of root vegetables works here — swede, celeriac, sweet potato, and turnip are all excellent. The key is cutting them to similar sizes so they cook at the same rate. Dill and parsley can be replaced with tarragon, chervil, or a simple scattering of chives. A handful of toasted pumpkin seeds or hazelnuts scattered over the top adds good crunch. The dish can be prepared ahead: roast the roots and cook the lentils up to a few hours in advance, keep separate, and assemble with fresh herbs and feta just before serving.