Lentil, green peppercorn and salt-baked vegetables (pictured above)

Serves 4

For the dressing

• 0 black pepper
• 4 small skinny carrots
• 8 small beets
• 800 g-1 table salt
• 250g brown and/or puy lentils
• 1 small glug olive oil
• 1 bay leaf
• 1 clove garlic
• 2 tbsp green peppercorns
• 1 tbsp white sesame seeds
• 25g chives

• 1 tbsp damson
• 1 tbsp red-wine vinegar
• 4 tbsp olive oil

Step 1
Heat the oven to 200C/390F/gas mark 6.

Step 2
Pour a 1cm-deep layer of salt over the base of a roasting dish big enough to hold all the veg in a single layer.

Step 3
Lay the vegetables on top, cover with foil, seal and bake for 60-75 minutes, until tender; start checking after about 45 minutes, and thereafter take out any that have gone soft.

Step 4
Once all the vegetables are cooked, leave to cool, then peel them off the hardened layer of salt and dust off.

Step 5
Meanwhile, rinse the lentils under cold, running water, then put in a pan with the olive oil, bay leaf and garlic.

Step 6
Add cold water to cover by 2cm, then bring to a boil.

Step 7
Turn down the heat to a simmer, and cook for about 15 minutes (you may need to add more boiling water to keep the lentils submerged).

Step 8
Once the lentils are tender but still have some bite, add salt to taste, drain and keep warm.

Step 9
Whisk all the dressing ingredients, then adjust and season to taste.

Step 10
To assemble, put the lentils in a big, wide bowl.

Step 11
Mix through the peppercorns and sesame seeds, then pour over half the dressing.

Step 12
Cut the baked veg lengthways into big, long shards and tuck in and around the lentils.

Step 13
Scatter with the chopped chives, pour over the remaining dressing and serve warm.