Spicy Roasted Carrot, Parsnip & Tahini Lentil Salad

Rinse the lentils and place into a medium pot. Cover generously with water, bring to a boil, then reduce and simmer, covered, for 10-15 minutes so they still have a bit of a bite. Strain any remaining water and stir in a sprinkle of salt. Preheat the oven to 190°C/GM5 Place the carrots and parsnips onto a baking sheet with the oil, cayenne pepper, sumac and salt & pepper, then use your hands to mix until the vegetables are coated. Cook for 10-15 minutes, or until they are softened and browned. Make the vinaigrette by placing the Tahini paste, Dijon mustard, Maple syrup and garlic into a small dish or jar and mix until fully combined. Place rocket leaves into a dish and top with lentils, carrots & parsnips. Drizzle the Tahini sauce all over and add a sprinkling of pomegranate seeds with some fresh coriander.

Top tip: Any leftover vinaigrette will keep for up to 3 days in a refrigerator

Top tip: Using a peeler finely ribbon carrots & parsnips, dehydrate and crush onto salad for added crunch