Roasted Winter Veg with fennel, puy lentils & goats cheese

A warming, winter salad with the sweetness of roasted vegetables and the distinctive flavour of goats cheese. The addition of puy lentils brings a deepness to the flavour. I tend to make up a big batch that will last a couple of lunches. Wholesome and comforting.

Ingredients
1 bulb of fennel
2 large carrots
2 large parnips
100g of puy lentils
50g of cubed goats cheese (I used a hard goats cheese but soft will work perfectly if you prefer)
Handful of coriander
Olive oil
Salt and pepper to taste
A quarter of lemon to serve

Method
Preheat your oven to 200oc/gas 6
Thoroughly wash your vegetables (I like to leave the skins on my root veg but peel if you prefer) and cut into even chunks.
Rub the veg in good glug of olive oil, spread out on a baking tray and sprinkle with sea salt and black pepper.
Roast in the oven for about 40 mins or until soft, golden and cooked through.
Place your lentils in a bowl, top with veg, goats cheese, a handful of coriander and a squeeze of lemon.