Roast vegetable salad with lentils, candied walnuts and orange & thyme dressing

Preheat oven to 200 degrees.

While the oven is heating, peel, half and thinly slice the red onion.

Trim the base and stem of the fennel, half lengthways and thinly slice. Add to the bowl with red onions.

Squeeze half the lemon juice into the bowl and let it sit while you move on to the next steps.

Trim, peel and dice the kumara into 1-2cm cubes.

Toss with oil, season with salt and pepper and roast in the oven for 20 minutes, or until cooked.

Remove kumara from the oven and tip into the bowl with onions and fennel.

Rinse and strain the lentils.

Remove florets from broccoli.

Toss both in oil with salt and pepper then roast together in the oven for 8 minutes using the same baking tray as the kumara.

Once cooked, add to the bowl with kumara.

Peel and dice the orange then add to the bowl.

Pick mint and rip the leaves into the bowl. Add the candied walnuts, leaving a few to garnish at the end.

Pour in the orange & thyme dressing and toss everything together.

Give it a taste and re-season if necessary.

Spread rocket around on plate then squeeze the rest of the lemon on it.

Place dressed vegetables and lentils in the center of the rocket, sprinkle over remaining walnuts, and enjoy!