Ingredients

600g leftover root veg (carrots and parsnip work well)
1 tbsp rose harrisa
3 tbsp rapeseed oil
150g spinach
1/2 small bunch of coriander
1/2 small bunch of mint
1 small garlic clove
30g mixed nuts, toasted and cooled
1 lemon, zested and juiced
cooked Puy lentils (500g cooked weight or 2 cooked packs)

Step 1

Heat the oven to 200C/180C fan/gas 6.  Slice the carrots into chunks, or halve lengthways if they are small, and quarter the parsnips lengthways.  Toss with the harissa and 1/2 tbsp oil and season. Tip on to a baking tray and roast for 40-45 minutes or until tender.  Toss the spinach and 1 tbsp of water through for the last 5 minutes to wilt.

Step 2

Blitz the remaining oil, the coriander, mint, garlic and nuts in a food processor until smooth - add 1 tbsp water if needed. Season and stir in the lemon zest and juice. 

Step 3

Warm the lentils through in the microwave or in a pan with a few tablespoons of water, then toss with the roots and spinach. Spoon into bowls and top with the herb pistou.