Warm Lentil, Beetroot and Fennel Salad with Herb Dressing

Preheat the oven to 180˚C. Line two baking trays with tinfoil – put the beetroot in the centre of one piece of foil, drizzle with oil and vinegar, and sprinkle over fennel seeds, sea salt and black pepper.

Draw the tinfoil up around the beetroot and fold in the sides to create a sealed parcel. In the other piece of foil, repeat with the fennel, oil, wine, lemon zest and a little more sea salt and black pepper.

Roast both for 50–55 minutes until the beetroot and fennel are soft and tender. Set aside, and bring a large pot of water to boil. Add the lentils and herbs and very gently boil for 15 minutes, add peas and cook a further 5 minutes. Drain, and stir through the oil, vinegar and caramelised onions, and season with sea salt and black pepper. Trim and peel the beetroot while still warm, then cut into wedges. 

Dressing: Put the oil, lemon, garlic and herbs into a small food processor and whiz to combine.

Spoon the lentils on to four serving plates and top with beetroot and fennel. Top with mozzarella, torn into large chunks, a drizzle of the dressing and a little sea salt and black pepper.