Easy roasted shallot and parsnip lentil salad

Method

1. Heat the oven to 200°C/ 180°C fan/gas 6. Put 2 tbsp oil in a large roasting tray and add the shallots, parsnips, red wine vinegar and honey. Season generously with salt and pepper, then roast for 40 minutes until golden and crisp. 
2. Meanwhile, mix the remaining 2 tbsp oil with the lemon juice and season with salt and pepper. Stir the dressing into the lentils along with the rocket and parsley. Mix in the roasted vegetables, season to taste, then top with the parmesan shavings to serve.