Lentil, beetroot and sweet potato salad

Method

1 Preheat oven to gas mark 6/200˚C (190˚C in a fan oven). Smother peppers with 1tbsp olive oil using your hands, then sit them in a roasting tin and put in oven. Cook for about 15-20 mins, till peppers are beginning to char. Remove and put in plastic bag, to help skin removal. While they're cooking, in a large, nonstick frying pan, heat 1tsp oil and add potatoes. Cook on a high heat, taking care they don't burn. Stir occasionally and add rest of oil, if needed. Continue cooking till potatoes are soft and beginning to brown around edge. Depending how small you've cut them, this will take about 10-15 mins. Remove and put to one side.

2 Prepare lentils as per pack instructions in the microwave, then tip into a large bowl. Remove peppers from bag, de-stalk, remove seeds, then peel away skin and roughly chop flesh. Add to lentils along with the sweet potato and beetroot and stir. Next, add mint and coriander, and stir again to combine. 3 In a jug or small bowl, mix together dressing ingredients, season to taste, then pour over lentil mixture. Toss really well, then transfer to a serving bowl