Mark's moreish roasted vegetable, lentil and halloumi salad with bacon rashers

I’ve been best mates with my pal Georgie for many years. I first spied her at sixth form college, all pale and interesting with curly wurly hair like Andie MacDowell, the heroine of my favourite film of the 90s, Four Weddings and a Funeral. Georgie didn’t marry a Hugh lookalike, more a Mr. Darcy. His name is even Mark and he’s a mean cook. This is his much-asked-for recipe.

INGREDIENTS

2 red onions, peeled

1 red pepper, deseeded

2 courgettes

1/2 butternut squash, peeled and deseeded

2 sweet potatoes, peeled

8 tomatoes

300g mushrooms

1 teaspoon ground black pepper

1 teaspoon smoked paprika

1 sprig rosemary, needles only

2 tablespoons olive oil

4 bacon rashers

410g tinned green lentils, drained

250g halloumi, cut into 2 cm cubes

FOR THE DRESSING:

1 tablespoon white wine vinegar

1 teaspoon dijon mustard

3 tablespoons olive oil

1 garlic clove, peeled and crushed

1/2 teaspoon salt

1/2 teaspoon ground black pepper

METHOD

Preheat the oven to 180°C. Cut all the vegetables into about 2 cm cubes and add to a large roasting tin. Season with the pepper, paprika, rosemary and oil. Roast for 20–25 minutes until soft and golden looking.

Meanwhile, grill the bacon until crispy, about 6–8 minutes, then chop into 2 cm pieces. Once cooked, remove the vegetables from the oven and stir through the chopped bacon and lentils. Place the cubes of halloumi on top and return the tin to the oven for about 10 minutes until the cheese has started to brown.

Meanwhile, make the dressing by shaking all the ingredients in a jam jar until blended – this will take about a minute.

Remove the roasting tin from the oven, tip into a serving dish and either eat hot drizzled with dressing or allow to cool, drizzle with the dressing and serve with salads and grilled meats.

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