Roast carrots with lentils & wheatberries

Preheat the oven to 220ºC, gas mark 7. Halve the carrots lengthways, or into quarters if large, and spread in a large roasting tin. Combine 2 tsp olive oil, the garlic, chilli flakes and a little salt in a small bowl, then spread over the carrots, shaking the pan to distribute the flavoured oil. Roast for 35-40 minutes, until just tender, turning halfway through.

Heat the remaining oil in a saucepan and gently fry the onions for 5 minutes, until softened. Stir in the lentils, wheatberry mixture and parsley. Heat thoroughly, until piping hot throughout. Stir in the vinegar and check the seasoning.

Spoon the lentil mixture onto plates, arrange the carrots on top and crumble the block on top. Serve with extra chopped parsley.