Instructions

1. Preheat the oven to 180°Celsius°C.
2. Cut the onion into quarters and cut the pepper in half. Put all the vegetables into a baking tray, drizzle with some olive oil, season with salt and pepper, then put the tray in the oven.
3. Book for about 25-30 minutes, until the vegetables are tender and golden brown. Take the vegetables out of the oven and let them cool.
4. Meanwhile, cook the lentils according to the instructions on the packet.
5. When the vegetables have cooled down, scoop the flesh out of the aubergine into a bowl. Squeeze the flesh out of the garlic cloves into the same bowl, and mash with a fork. Add a pinch of ground cumin, paprika and chilli flakes (if used); grated zest and juice of half a lemon and the chopped fresh herbs - then mix well.
6. When the lentils are cooked, drain and put them into a serving bowl. Add the mustard and mix well. Add the mashed aubergine mixture and combine gently.
7. Peel the skin off the roasted pepper and remove the seeds. Cut the flesh into long strips and add these to the lentil salad. Cut the roasted onion into thin slices.
8. Thinly slice the fresh spring onions and add both onions to the salad, then combine well. Taste and adjust the seasoning.
9. Scatter some wild rocket leaves onto serving plates and put a couple of dollops of the lentil salad in the middle. Squeeze some lemon juice over and scatter a pinch of chopped herbs on top just before serving