Roasted Beetroot and Lentil Salad with Mustard-Watercress Dressing

Toss the beetroot wedges with 1 tbsp extra virgin olive oil, fresh thyme leaves, 1/4 tsp fine sea salt, and 1/4 tsp black pepper on a parchment-lined baking sheet. Roast at 200C/400F for 30 minutes until the edges caramelize and a knife slides through the thickest wedge with no resistance.

While the beetroot roasts, simmer the green lentils in salted water (1/4 tsp fine sea salt added) for 20-22 minutes until tender but still holding their shape — they should yield when pressed between your fingers without turning mushy. Drain and set aside.

Whisk together the english mustard, apple cider vinegar, 2 tbsp extra virgin olive oil, 1/4 tsp fine sea salt, and 1/4 tsp black pepper in a small jar. Shake or whisk vigorously until the dressing emulsifies into a creamy, pale-yellow consistency.

Dry-toast the chopped walnuts in a small pan over medium heat for 3 minutes, shaking frequently, until they darken slightly and release a warm, nutty aroma that fills the kitchen.

Arrange the watercress on a serving platter. Spoon the warm green lentils over the watercress — the heat will gently wilt the leaves underneath. Layer the roasted beetroot wedges on top, then scatter the sliced celery and red onion rings around the plate. Pour the mustard dressing evenly over everything and finish with the toasted walnuts. The platter should show layers of deep purple, green, and ivory.