Lentils and Roasted Roots with Salsa Verde

Roasted Roots

• 500 g raw beetroots (approx. 4 medium), peeled, quartered
• 500 g Jerusalem artichokes, peeled, halved or quartered if large
• 40 g water
• 40 g red wine vinegar
• 20 g olive oil
• ¼ tsp fine sea salt
• 1 pinch ground black pepper

Salsa Verde

• 30 g pickled capers, drained
• 45 g cornichons, drained
• 5 g fresh mint leaves
• 15 g fresh parsley leaves
• 5 g fresh basil leaves
• 65 g olive oil
• 15 g lemon juice, freshly squeezed
• ¼ tsp fine sea salt
• 1 pinch ground black pepper

Lentils

• 3 garlic cloves
• 200 g dried Puy lentils
• 200 g tinned chopped tomatoes
• 300 g water
• 1 bay leaf
• 6 sprigs fresh thyme
• ½ vegetable stock cube (for 0.5 l), crumbled (see tip)
  or ½ tsp vegetable stock paste, homemade
• 5 g olive oil
• 5 g red wine vinegar
• ¼ tsp fine sea salt
• ¼ tsp ground black pepper
• 80 g watercress