5 medium parsnips
1 tablespoon olive oil
125g puy lentils
1 bay leaf
A few parsley stalks (optional)
A large bunch of watercress, tough stalks removed
Sea salt and freshly ground black pepper
For the dressing:
1 garlic clove crushed with a little sea salt
1 teaspoon wholegrain mustard
2 teaspoons clear honey/agave
1 tablespoon lemon juice
4 tablespoons olive oil
Preheat the oven to 190C/gas mark 5. Peel the parsnips and cut into equal size chunks. Place in a roasting tin, scatter with salt and pepper and toss with the oil. Roast for 40 minutes, stirring halfway through, until tender and starting to caramelise.
Meanwhile, put the lentils in a pan, add plenty of water and bring to the boil. Simmer for a minute only, then drain. Return the lentils to the pan and pour on just enough water to cover them. Add the bay leaf, onion and parsley stalks if using. Bring back to a very low simmer and cook slowly for about half an hour, until tender but not mushy.
For the dressing, whisk all the ingredients together thoroughly with some salt and pepper.
Drain the lentils and pick out the bay leaf, parsley stalks and onion. While still hot, toss the lentils with the dressing. Taste and make sure they are well seasoned.
Scatter the warm lentils, roasted parsnip chunks and watercress sprigs on serving plates. Serve warm.