• Preheat oven to 240°C/220°C fan/gas mark 9.
• Drain and rinse lentils. Place on a lined baking tray.
• Trim the carrot and parsnip and halve both lengthways (unpeeled). Chop into 1cm wide, 5cm long batons.
• Chop the sweet potato into 2cm chunks.
• Place the veg next to the lentils. Toss everything together with salt, pepper and a drizzle of oil. Roast on the top shelf until lentils are crispy, 18-20 mins.

TIP: Use two baking trays if necessary.

• Meanwhile, place the goat's cheese 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 veg, bake the goat's cheese in the oven until starting to melt, 5-6 mins.

• 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 salad leaves, quarter lengthways and roughly chop widthways.
• Quarter the apple and remove the core and seeds. Chop into thin slices.

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

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