Roasted root vegetable salad with lemon and goat's milk cheese

This is a superb vegetarian dish – satisfying on so many levels and best served lukewarm or at room temperature. The lentils are earthy and nutty, the goat’s milk cheese is creamy and punchy, and the vegetables are slightly charred and tender.

Preparation time : 15 min Cooking time : 1 hr Servings : 4-6
  • 250 g brown or black lentils
  • water, to cover
  • 45 ml extra virgin olive oil
  • 1 medium sized lemon, juiced and finely grated rind
  • 1 cloves garlic, finely grated
  • 10 ml honey
  • salt and freshly ground black pepper
  • 1 bunch fresh Italian parsley and mint, finely chopped
  • assorted vegetables, peeled and cut into bite size chunks
  • 30 ml extra virgin olive oil
  • 2.5 ml ground cumin
  • 2.5 ml ground cinnamon
  • salt and freshly ground black pepper
  • salt and freshly ground black pepper
  • 200 g plain goat's milk cheese
  • parsley and mint, roughly chopped
  • 30 ml pine nuts, rosted in a dry pan

For the lentils, place them in a large pot and cover with cold water (about 5 cm above the lentils).

Cook for about 30 minutes until tender but still retaining shape, then drain and rinse briefly with hot water.

Shake off excess water, then transfer to a large mixing bowl.

Mix the olive oil, lemon juice and rind, garlic and honey in a small mixing bowl, then pour it over the warm lentils and season generously with salt and pepper.

Add the parsley and mint and stir well.

For the vegetables, preheat the oven to 220 °C.

Arrange the vegetables on a roasting tray, drizzle with oil and season with cumin, cinnamon, salt and pepper.

Roast for 30 minutes or until golden brown and tender.

To assemble: Add the roasted veg to the cooked lentils, add chunks of goat’s milk cheese, then scatter with more parsley, mint and pine nuts.

Serve warm or at room temperature.

Recipe extract from Cape Mediterranean by Ilse van der Merwe published by Penguin Random House. The book retails for 360

Book cover