1 bunch raw beetroot (450g), trimmed, peeled and cut into wedges
2 garlic cloves, crushed
½ tsp crushed chillies
2 tbsp. olive oil
125g feta (kept whole)
1 tbsp. clear honey
300g dried green lentils, rinsed
2 Seville oranges
85g bag watercress
Preheat the oven to 220°C, fan 200°C, gas 7. On a baking tray, place the onion and beetroot. 1 tbsp olive oil, garlic, and chili; season, and drizzle over the vegetables. Roast for 20 minutes, then top with feta and half of the honey.
Season liberally with salt and pepper, then roast for another 10-15 minutes, or until the vegetables are brown and the feta has softened and changed color. Set aside.
Meanwhile, cook the lentils according to the package directions. Drain the water and place it in a mixing dish.
Zest the oranges into a basin to make the dressing. Peel the oranges with a short, sharp knife, removing any pith, then segment over a bowl to capture the juices. Set aside the orange segments.
Before discarding the membrane, squeeze any remaining juice into the dish. Season with salt and pepper, then whisk in the remaining olive oil and honey.
Toss the lentils with the roasted vegetables and watercress. Toss gently to mix and wilt the watercress. Divide among four shallow bowls, garnish with orange segments, and crumble the feta over top. Before serving, drizzle with the dressing.