Lentil cashew salad

1 Heat the oven to 200ºC and put the pumpkin and root veges on a tray with a spray of oil. Roast for 20 minutes, or until soft.

2 Meanwhile, combine olive oil, lemon juice and honey to make a dressing.

3 Combine the lentils, cashews and salad leaves in a bowl.

4 Once the veges are cooked, add them to the bowl and toss with the dressing.