A yummy autumn salad you can have warm or cold, and either on its own or with a protein of your choice - chicken, beef, lamb or tofu would all work well. 

🥕 1. Chop and roast the beetroot, carrot and broccoli with olive oil, thyme and salt and pepper (broccoli will cook quicker) 

🥦 2. Combine the chickpeas and lentils, add the roast veggies, toss with balsamic vinegar and a drizzle of olive oil 

🥗 3. Serve with pumpkin seeds scattered over the top and season with salt and pepper 

OPTIONS 

- The juice of an orange squeezed over is also really nice with this salad 

- Boost/swap veggies - try brown or red onion, garlic, cauliflower, kumara 

- Swap the balsamic vinegar for tamari or soy sauce if you prefer 

Delish!