Mediterranean-inspired roast carrot, beetroot & lentil… | Jean Hailes

Ingredients

• 2 bunches Dutch carrots
• 2-3 whole beetroots
• 200g marinated goat cheese in olive oil (you will use the oil)
• Sea salt and pepper
• 3 garlic cloves, unpeeled
• 1½ cups water
• 1 cup (250g) brown rice
• A few handfuls of walnuts (if fresh are available, use 8-10 whole shelled nuts)
• 1½ tablespoon Australian honey
• 1 bunch mint
• 1½ tablespoon white wine vinegar
• 1 tablespoon Dijon mustard
• 2 400g tins brown lentils