Roast Beetroot and Carrot Lentils With Black Cabbage

4 Medium Beetroot
6 Medium Carrot
1 Clove Garlic
200 g Green Lentils
200 g Cavolo Nero (or kale)
1 Medium Lemon
1 Tablespoons Cumin Seeds
4 Tablespoons Olive Oil
500 ml Vegetable Stock

Slice the beetroot and carrot into 1 cm thick pieces. Place the beetroot and carrots on an oven tray and cover with the olive oil, salt, cumin and finely chopped garlic. Mix well then place in a 220˚c oven for 30-40 minutes, or until the vegetables are starting to crisp.

Whilst the vegetables are cooking, prepare the lentils. Place in a pan, cover with the stock, and bring to a boil. Turn down to a simmer and cook for around 20 minutes, or until the lentils are cooked with a little bite. Don’t be tempted to overdo them – you’ll end up with a mushy salad.

When the roasted vegetables are done, remove from the oven. Zest and juice the lemon. Drain the lentils and pour them into the oven tray along with half the juice of the lemon. Mix well to combine. Return the tray to the oven for a further 3-5 minutes.

Roughly slice the cabbage and boil for about a minute until just tender. Then remove the roast veg from the oven. Add the cabbage and lemon zest to the tray. Toss to achieve an even spread of the cabbage and zest.

Drizzle the rest of the lemon juice on top if desired. Serve immediately.

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