OK, I’ll admit it, this recipe is pretty much directly lifted from a delicious lunch I had sitting in the sun at my favourite London plant-lover’s haunt, The Chelsea Physic Garden. So sticky-sweet and satisfying, you won’t even notice how virtuously healthy it is.

1. Cut the beetroot and onion into quarters. Arrange in a roasting tin and drizzle over the honey, olive oil and balsamic vinegar. Do not toss them together as the red beets will stain the yellow ones. Season with salt and pepper.
2. Raost the beetroot in a preheated 200°C / gas mark 6 oven for 45 minutes until tender.
3. Spoon the lentils onto a plate and arrange the beet leaves around them. Top with the roasted beetroot, drizzle with the orange juice and scatter over the herbs and orange rind.
4. Serve with a dollop of crème fraîche and extra oil and vinegar. This salad is a match made in heaven with goats’ cheese or grilled mackerel