Autumn Harissa Harvest Salad with Puy Lentils and Buffalo Yoghurt

Steps

1. oven to 220°C. Bring a small pot of unsalted water to the boil. Line an oven tray with baking paper.
2. Cook lentils in pot of boiling water for about 20 minutes, until just tender but still slightly firm to the bite. Drain, rinse under warm water and then drain well. Drizzle with a little olive oil, season to taste with salt and pepper. Fold through mint then set aside and keep warm.
3. While lentils cook, prepare autumn harissa harvest salad. Trim tops off carrots and cut in half lengthways; cut onion into 0.5cm-thick wedges; slice pumpkin 1cm; scrub beetroot and cut into 8 wedges.
4. Toss vegetables with a drizzle of olive oil on prepared tray. Season with salt and roast for about 15 minutes, until starting to caramelize. Add walnuts to tray and roast a further 2 minutes, until nuts are toasted and carrots and beetroot are tender.
5. While vegetables roast, combine all harissa dressing ingredients together in a small bowl with a drizzle of olive oil. Season to taste with salt and pepper.
6. Remove vegetables from oven, add to a medium bowl then toss through harissa dressing and rocket until wilted slightly.
7. dollop buffalo yoghurt onto a plate, top with Puy lentils and pile with autumn harissa harvest salad. Drizzle over any excess harissa dressing and more buffalo yoghurt, if desired.