Root veg lentil bowl with herb pistou

• leftover root veg600g g

  (carrots and parsnips work well)

• rose harissa↗1 tbsp tbsp
• rapeseed oil↗3 tbsp tbsp
• baby spinach↗150g g
• coriander½ small bunch of
• mint↗½ small bunch of
• small garlic clove↗1
• mixed nuts30g g

  toasted and cooled

• lemon↗1

  zested and juiced

• cooked puy lentils↗

  (or 2 x 250g pouches)

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. Slice the carrots into chunks, or halve lengthways if they are small, and quarter the parsnips lengthways. Toss with the harissa and ½ tbsp oil and season. Tip onto a baking tray and roast for 40-45 mins or until tender. Toss the spinach and 1 tbsp of water through for the last 5 mins to wilt.

2. 2

   Blitz the remaining oil, the coriander, mint, garlic and nuts in a food processor until smooth – add 1 tbsp water if needed. Season and stir in the lemon zest and juice.

3. 3

   Warm the lentils through in the microwave or in a pan with a few tablespoons of water, then toss with the roots and spinach. Spoon into bowls and top with the herb pistou.