Roasted beetroot, carrot, lentil & goat cheese salad

Pre-heat the oven to 200°C (390°F)

To a baking tray add chopped beetroot and hazelnuts – making sure to keep them separate

Place the baking tray into the preheated oven for 8 minutes, once finished remove and allow to cool

Wash and spin the rocket – once spun, add it to a large mixing bowl

Drain, wash and spin the lentils – once spun, add them to the mixing bowl

Slice the goat cheese into chunks and put it in the mixing bowl

Finely chop the mint and sprinkle over the top of the salad

To a blender add sundried tomatoes, olive oil, red wine vinegar, wholegrain mustard, mint and water – blend until smooth

Once the beetroot and hazelnuts have cooled add them to the mixing bowl

Pour the sauce over the salad and mix well until it’s all coated in the sauce