• Preheat oven to 240°C/220°C fan/gas mark 9.
• Drain and rinse the 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 half the Italian herbs, salt, pepper and a drizzle of oil. Roast on the top shelf until the veg is tender, 20-25 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 remaining 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.

NOTE: Adding falafel? Fry the falafel in a hot pan for 3-5 mins, turning frequently for even cooking. 

• Trim the salad leaves, quarter lengthways and roughly chop widthways.
• Quarter the apple, remove the core and seeds and thinly slice.
• When everything is almost ready, add the salad leaves and apple to a bowl.
• Add a drizzle of oil with the honey mustard dressing and toss to coat.

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