Pickled beetroot, sweet potato and lentil salad

Preheat the oven to 200°C, 400°F, Gas 6. First, put the sweet potato cubes in a bowl, toss them with two tablespoons of the extra-virgin olive oil and season with salt and freshly ground black pepper. Put them on a roasting tray and into the preheated oven. Roast them for 25-30 minutes until they are soft and golden. Remove the cooked sweet potato cubes from the oven and set them aside.

To cook the Puy lentils, put them in a saucepan and cover them with water. Bring to the boil and simmer them for 15-20 minutes until they are tender, then drain them.

While the lentils are cooking, make the dressing. Mix together the remaining three tablespoons of extra-virgin olive oil with the red wine vinegar. Once the lentils are cooked, drain them, and stir through two-thirds of the dressing. Season with salt and freshly ground black pepper.

To serve, spread the lentils out on a serving plate, then scatter the sweet potato cubes, the pickled beetroot cubes and the cubes of feta over them. Drizzle over the remaining dressing, and sprinkle over the chopped fresh parsley.