Lentil, Camelina & Roast Veg Salad

Method

1. Preheat your oven to 200 Fan / 220 C / 425 F / Gas 7.
2. Put all your prepared veg and the fresh thyme leaves into a bowl and toss with a good pinch of salt and pepper, a drizzle of olive oil and the optional chilli flakes. Tip onto a baking tray or dish and roast in the oven for 25-30 minutes until tender.
3. Give the lentils a rinse under cold water then put into a small saucepan, add enough water to completely cover them and simmer over a gentle heat for 25 minutes until softened. Drain off all the liquid. Stir in the optional fermented wholegrain naked barley if using.
4. While the lentils and veg are cooking put the walnuts, maple syrup and camelina seeds into a small frying pan and cook over a medium heat until caramelised, tossing everything very frequently. Restrain yourself from eating all of these before they get to the salad.
5. When everything is cooked, put all your salad leaves into a large bowl then toss through the warm veg, the cooked lentils and crumble in the feta cheese or alternative.
6. Tip everything into a serving bowl and scatter over the walnuts
7. Whisk or, in a lidded container, shake together your dressing ingredients and drizzle over the salad.