Winter Roasted Roots and Goat's Cheese with Braised Lentils and Citrus Dressing

Name: Winter Roasted Roots and Goat's Cheese with Braised Lentils and Citrus Dressing
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: European, British
Ingredients: 2 medium beetroots, or 1 small swede (about 400g), cut into 2-3cm chunks; 1 small squash or pumpkin or sweet potatoes (about 600g), cut into 2-3cm chunks; 2 parsnips or 2 large carrots (500g), cut into wedges; 2 large handfuls of brussels sprouts (200g), halved or cauliflower; 2 large red onions or leeks, chopped into large chunks; 6 sprigs fresh thyme or rosemary; 3 tbsp olive oil; 400g goat's cheese, sliced into rounds; sea salt and black pepper; 2 tbsp olive oil; 1 onion, finely chopped; 1 large celery stick, finely chopped; 1 carrot, finely chopped; 2 garlic cloves, finely chopped; 2 bay leaves; 600g dried green, brown, or puy lentils, rinsed well; 1.2 liters vegetable stock; 2 large handfuls greens, finely chopped; 6 tbsp extra virgin olive oil; 2 tbsp apple cider vinegar; 2 tsp-1 tbsp dijon mustard; juice and zest of 1 small orange or lemon; 1 garlic clove, finely chopped

7 steps

Prep:20minCook:45min

is takes about an hour, but it’s more than worth it, making eight hearty portions that can be adapted as the week goes by. Enjoy it straight out of the oven for Sunday night’s dinner, then pack up the rest for tomorrow’s lunchbox. Don’t feel you have to use the vegetables suggested here, swap in whatever you have to hand. Scrub the root veg well, but don’t peel unless very thickly skinned like celeriac. If you’re not into goat’s cheese, halloumi and feta work just as well.

Updated at: Thu, 17 Aug 2023 03:53:52 GMT

Ingredients

8 servings

400gbeetroots

medium, or de, cut into 2-3cm chunks

600gsquash

small, or pumpkin or sweet potatoes, cut into 2 - 3 cm chunks

500gparsnips

cut into wedges

200gbrussels sprouts

halved, or cauliflower

2red onions

large, or leeks, chopped into large chunks

6 sprigsfresh thyme

or rosemary

3 Tbspolive oil

400ggoat's cheese

sliced into rounds

sea salt

black pepper

braised lentils

2 Tbspolive oil

1onion

finely chopped

1celery stick

large, finely chopped

600gdried green lentils

brown, or puy, rinsed well

1.2 litersvegetable stock

2 handfulsgreens

finely chopped

citrus dressing

6 Tbspextra virgin olive oil

2 Tbspapple cider vinegar

2 Tbspdijon mustard

1orange

juice and zest of, small, or lemon

1garlic clove

finely chopped

Instructions

Step 1

Preheat the oven to fan 220°C.

Step 2

Toss the vegetables with the herbs and the oil, season and scatter over two large baking trays, keeping them in one layer so they roast instead of steam. Roast for 40 minutes, tossing halfway.

Step 3

Meanwhile, start on the lentils. Oil a large, deep-sided frying pan and add the onion, celery, carrot, garlic and bay leaves, stirring from time to time.

Step 4

After about 12 minutes, add the lentils, stir to coat, then add the liquid.

Step 5

Bring the heat up to a strong simmer and leave for 25 minutes, stirring every now and then. Fold through the greens, let them wilt, season to taste.

Step 6

By now the roast veg should be cooked. Turn the oven to a high grill, put the cheese onto the top tray and grill for about 5 minutes until golden and bubbling.

Step 7

Whisk the citrus dressing ingredients together, season, drizzle over the vegetables and serve with the braised lentils.