A wonderful asian zingy salad that brings a dazzling array of colours to the dining table. Whilst lentils can be tricky for those doing fodmap, canned lentils are low fodmap in small serving.

SERVES 4

Marinade Ingredients

2 tbsp  miso paste

1 tbsp crushed ginger

1 tbsp pure maple syrup

2 tsp orange zest

2 tbsp  olive oil

Salad Ingredients

450 g Japanese Orange Squash (diced)

130 g parsnip (sliced into thick sticks)

250 g carrot (cut into large chunks)

150 g canned baby beetroot (drained and halved)

1 tsp cumin seeds

400 g canned lentils (drained and rinsed thoroughly)

90 g (3 cups) baby spinach

60 ml (1/4 cup) freshly squeezed orange juice

Season with salt & pepper

Method

1. Preheat the oven to 180ºC (355ºF) bake function. Mix together the miso paste, crushed ginger, maple syrup, orange zest, and olive oil.
2. Prep the vegetables and transfer into a lined roasting tray (they should be in a single layer). Then brush with half of the miso marinade (reserve the remaining marinade) and sprinkle with cumin seeds.
3. Roast in the oven for 25 – 30 minutes until the vegetables are tender and golden (they should be starting to caramelize).
4. Drain and rinse the lentils. Mix the orange juice through the miso dressing.
5. Arrange the spinach onto the plates and top with the roast veggies and lentils. Then drizzle with miso dressing. Enjoy!