• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Drain and rinse the lentils in a sieve. Trim the carrot then halve lengthways (no need to peel). Chop into 1cm wide, 5cm long batons.
• Place the carrot and drained lentils on a lined baking tray.
• Toss with salt, pepper and a drizzle of oil. Spread out in a single layer.
• Bake on the top shelf of the oven until the carrot is soft and the lentils are crispy, 18-20 mins.

• Meanwhile, cut the goat's cheese into 1cm thick rounds and place on a separate lined baking tray. 
• In a small bowl, mix the Italian herbs with a good glug of oil.
• Pour the herby oil over the goat's cheese.
• When 5 mins of cooking time remain for the carrot and lentils, bake the goat's cheese in the oven until starting to melt, 5-6 min.

• Meanwhile, in a large bowl for the salad mix together the honey and mustard.
• Stir in 1 tsp sugar, ½ tsp salt and 2 tbsp oil (double all for 4p).
• Taste and season with more salt and pepper if desired.

TIP: If your honey has hardened, pop the sachet into a bowl of hot water to soften, 1-2 mins.

• Trim the baby gem, quarter lengthways and roughly chop widthways.
• Cut the beetroot into 2cm chunks.
• Quarter the apple and remove the core and seeds. Cut lengthways into thin slices.

TIP: Wear gloves when handling the beetroot to avoid staining your hands.

• When everything is almost ready, add the salad leaves, beetroot and apple to the salad bowl.
• Toss to coat everything in the honey mustard dressing.

• Divide your dressed salad between bowls.
• Top with the warmed goat's cheese, crispy lentils, roasted carrots.