Set oven to 220ºC. Trim and halve the carrots lengthways. Slice fennel and onion. Wedge sprouts. Toss on a lined oven tray with 1 tsp thyme, 1 1/2 tbsp oil, salt and pepper. Scatter olives over and bake for 20 minutes until cooked through.
2. Make the dressing
Whisk together orange zest and juice with mustard, 1 1/2 tbsp balsamic vinegar and 3 tbsp olive oil. Season with salt and pepper.
3. Toss lentils & lettuce
Drain and rinse lentils. Toss together with mesclun leaves, roast vegetables and dressing.
4. Finish and plate
Divide salad among bowls to serve.
If your carrots are sandy, scrub them with a dish brush before roasting.
Dutch carrots, 1 bunch
Red onion, 1
Brussels sprouts, 300g
Sicilian olives, 1 tub
Mustard, 1 jar
Brown lentils, 2 x 400g
Mesclun leaves, 1 bag (60g)
From your pantry
Oil (for cooking + olive), salt, pepper, dried thyme, balsamic vinegar