Roasted Beetroot Jumble

Place the beetroot, potatoes and red onion onto a baking tray. Drizzle over 1½ tbsp of olive oil and sprinkle over ¼ tsp salt. Using your fingers, toss the ingredients to coat them in the oil. Grind over a generous amount of black pepper.

Place the baking tray on the top shelf of the oven. Cook for 20-25 mins until the potatoes are a little crispy. Tip: Do not overcrowd the trays or the ingredient will stew instead of roasting. Use 2 roasting trays if necessary and swap their shelves halfway through cooking.

Heat 1 tsp of olive oil in a non-stick pan on medium-high heat. Once hot, cook your pancetta until crispy around the edges. Drain the fat from the pancetta and keep to the side. Drain and thoroughly rinse your lentils.

Remove the vegetables from the oven once cooked. Pour the lentils and pancetta over the top. Scatter on the rocket and gently mix everything together. Tip: Check for seasoning and add more salt if you need to.