Carrot, beetroot and watercress salad

This is one of those salads that

properly fills you up with roasted

carrots and beetroot, lentils, water

grass, and some goats cheese. Start by

cutting your carrots and your beetroots

into wedges.

I use baby carrots. Um, you can use just

standard carrots and cut them up into

small chunks, whichever you prefer.

Once you've done that, you can drizzle

with olive oil. Add a pinch of salt and

then put in the oven at about 180° for

45 to 50 minutes and just forget about

them. You don't even really need to

shake them. While that's cooking, you

can make your dressing, which is just a

tablespoon of honey, tablespoon of olive

oil, and 2 tbsp of lemon juice. Add a

touch of seasoning and mix together.

For the salad itself, I used two packs

of these ready to eat green lentils,

which are just so convenient. Then added

my roasted veg and my water crest and

gave that all a good mix together.

You can subwater crest for rocket if you

prefer that

or even some spinach or just lettuce

would work as well.

When that's mixed together, you are

ready to plate up. So, just put some big

spoonfuls of that salad on your plate,

drizzle with the dressing, and then

crumble over some goats cheese. What I

love most about this salad is that it is

great for meal prep once you've made it

at the start of the week. Keep it in the

fridge and have it cold throughout the

week. It works really, really well. And

that creamy goats cheese works so well

with the sweet veg and that slightly

sharp dressing. It's a joy.