Roast vegetable salad with lentils, candied walnuts and orange & thyme dressing

Preheat oven to 200 degrees.

While the oven is heating, peel, half and thinly slice the red onion. Add them to a bowl.

Squeeze half the lemon juice into the bowl and let it sit while you move on to the next step.

Peel and dice the kumara into 1-2cm cubes.

Toss with oil, season with salt and pepper and roast in the oven for 20 minutes, or until cooked.

Remove kumara from the oven and tip into the bowl with onions.

Rip  the leaves off the kale and place into a separate bowl. Add a little oil and salt and massage the leaves for 2 minutes to break up the fibers.

Rinse and strain the lentils.

Remove florets from broccoli.

Toss both in oil with salt and pepper then roast together in the oven for 8 minutes using the same baking tray as the kumara.

Once cooked, add to the bowl with kumara.

Peel and dice the orange then add to the bowl.

Pick mint and rip the leaves into the bowl. Break the candied walnuts in, leaving a few to garnish at the end.

Pour in the orange & thyme dressing, throw in the kale and toss everything together.

Taste and re-season if necessary.

Plate up into large bowls and enjoy!