Lentil and roasted vegetable salad with buttermilk dressing

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Put the lentils in a saucepan and pour over the vegetable stock. Bring to a simmer over a medium heat and cook for 20-25 minutes until tender, then drain and set aside. Add an extra 50ml water if the lentils start to dry out before they’re tender.
2. Meanwhile, put the fennel and onions on a large roasting tray, drizzle with oil and season with salt and pepper. Roast for 30 minutes, then remove from the oven. Add the rye bread and radishes, then toss everything together. Roast for 5-10 minutes more until the bread is crisp and the radishes have a little colour but are still crunchy.
3. Put all the dressing ingredients except the chives in a mini food processor and whizz until smooth, then stir in half the chives.
4. In a serving bowl, toss the warm lentils, roasted veg and rye bread with the salad dressing. To serve, gently mix in the rocket and avocados, garnish with the remaining chives and serve straightaway (with a squeeze of lemon juice if you like).