You Will Receive
1 x Olive Green Lentils (500g)
1 x Suffolk Carrots, washed (500g)
1 x Beetroot, Loose (500g)
1 x Red Onions (125g x 1)
1 x Jerusalem Artichokes (400g)
1 x Recipe Card Roasted Root Vegetable & Lentil Salad
From Your Pantry
Olive oil
1 lemon
Salt and black pepper
Handful of fresh herbs (parsley or mint recommended)
Optional Extras
Crumbled feta
Toasted walnuts
Method
Prepare the vegetables
Preheat the oven to 200°C (180°C fan).
Wash and trim the carrots and beetroot, peeling if preferred. Peel the kohlrabi and cut into 2–3cm cubes. Peel and quarter the red onion.
Roast the vegetables
Toss all the vegetables with 1 tbsp olive oil, salt and pepper. Spread onto a roasting tray and roast for 25–30 minutes, turning halfway through, until tender and lightly caramelised.
Cook the lentils
Rinse 250g lentils and place in a saucepan with three times their volume of water. Bring to the boil, then simmer for 15–20 minutes until tender but still holding their shape.
Drain well.
Assemble the salad
Combine the cooked lentils and roasted vegetables in a large bowl. Add the chopped herbs, a drizzle of olive oil and a squeeze of lemon juice. Toss gently to combine.
To Serve
Serve warm as a satisfying vegetarian main or at room temperature as a colourful side dish.
For extra richness, top with crumbled feta or toasted walnuts.
Why You'll Love It
A simple celebration of seasonal British produce.
Nutty lentils provide protein and texture.
Delicious served warm or cold, making it ideal for meal prep and leftovers.