Root Veg Lentil Bowl with Herb Pistou

Serves 4

Guest Recipe  courtesy of BBC Good Food

Ingredients

• 300g carrots, in chunks
• 300g parsnips, quartered lengthways
• 2 tablespoon rose harissa
• 3 tablespoons olive oil
• 150g baby spinach
• Half a bunch of fresh coriander
• Half a bunch of fresh mint
• 2 cloves garlic, peeled and minced
• 30g mixed nuts, toasted and cooled
• 1 unwaxed lemon, zested and juiced
• 2 x 250g pouches of cooked puy lentils.   If you cannot find these, there is a marvellous assortment of quinoa, rice mixes etc in ready cooked pouches - any of these would make excellent substitutes

AND THIS IS WHAT YOU DO...

1. Heat oven to 200C/180C Fan/Gas 6.
   
   
2. Toss carrots and parsnips with harissa, one tablespoon oil and seasoning.
   
   
3. Tip onto baking tray and roast for 40 minutes or until tender.
   
   
4. Toss through spinach and 1 tablespoon water for last five minutes to wilt.
   
   
5. Blitz remaining oil, coriander, mint, garlic and nuts in a food processor until smooth.
   
   
6. Season and stir in lemon zest and juice.
   
   
7. Warm lentils in microwave or saucepan with a few tablespoons of water, then toss with veg.
   
   
8. Spoon into bowls and top with herb pistou.