Ingredients1 sweet potato (unpeeled), cut into strips2 Roma tomatoes, cut into quarters2 tbsp extra virgin olive oil1 tbsp dried Italian herbs1 cup dried French lentils, rinsed and drained1 cup baby spinach, roughly chopped400g can chickpeas, rinsed and drained100g goat’s cheese or feta, crumbled½ cup pine nuts, toasted1 large avocado, slicedsea salt and black pepperLEMON-BASIL DRESSING¼ cup extra virgin olive oil1 tbsp apple cider vinegar½ lemon, juice squeezed1 tbsp pure maple syrup1 tsp Dijon mustard¼ cup basil leaves, choppedMethodStep 1Preheat oven to 200C fan-forced (220C conventional). Place the sweet potato and tomato pieces on separate roasting trays. Drizzle with olive oil and sprinkle with the dried Italian herbs. Mix with your hands. Roast the vegetables for 30-35 minutes, until cooked through and golden (the tomatoes may take slightly less time).Step 2Meanwhile, place a medium-sized pot of water on to boil. Once the water is boiling, add the lentils and reduce the heat to a gentle simmer. Cook for about 12-14 minutes until just tender. Drain, rinse with cold water and set aside.Step 3For the dressing, mix all ingredients in a small bowl or jug and season well.Step 4In a large bowl, combine the lentils, spinach, chickpeas, half the pine nuts and half the goat’s cheese or feta. Add half the dressing to the salad and toss gently. Season well.Step 5Spread the lentil salad onto a large platter or a serving bowl. Top the lentil salad with the roasted sweet potato and tomatoes, then the avocado slices. Add the remaining pine nuts and goat’s cheese or feta, drizzle on the remaining dressing and serve.