Roasted parsnip, puy lentil and watercress salad - River Cottage

Ingredients

• 5 medium parsnips
• 2 tablespoons rapeseed oil
• 125g Puy lentils
• 1 bay leaf
• ½ onion
• A few parsley stalks (optional)
• A large bunch of watercress, tough stalks removed
• Sea salt and freshly ground black pepper
• 1 garlic clove, crushed with a little coarse sea salt
• 1 teaspoon English mustard
• 2 teaspoons clear honey
• 1 tablespoon lemon juice
• 4 tablespoons rapeseed oil
• Parmesan, hard goat’s cheese or other well-flavoured hard cheese