Roasted beetroot, carrot, lentil & goat cheese salad

Pre-heat the oven to 200°C (390°F)

To a baking tray add sliced carrots and chopped beetroot

Drizzle over olive oil, cumin seeds, salt and pepper – mix until well covered

Place in the oven for 30 mins – make sure to mix half way through

To a large mixing bowl, add the lentils, sundried tomatoes, onion, rocket, parsley and mint

To a small mixing bowl, add olive oil, orange juice, balsamic vinegar and dijon mustard – mix and pour over the salad

Slice the goat cheese, add it to the salad and mix it all

Add pecans to a small frying pan (no oil), making sure to toss every so often ~2 mins

Once the beetroot and carrots are roasted, allow them to cool and add to the salad, mix it altogether and serve with pecans