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1
Preheat the oven to 180C/gas mark 4 and youll need a baking tray.
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2
First, prepare the vegetables.
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3
Peel the carrots then cut in half lengthways, cut again into pieces on an angle, discarding the tops.
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4
Peel and chop the onion into chunky pieces.
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5
Peel the beetroot and cut into wedges then cut in half again.
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6
Place all the vegetables on a baking tray (cookie sheet) and toss thoroughly in the oil.
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7
Roast in the oven for 5060 minutes until cooked.
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8
Meanwhile, bring a pan of boiling water to the boil with the measured salt.
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9
Pour the lentils into the pan and cook for 1820 minutes until soft.
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10
Then, drain through a sieve (strainer).
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11
In a hot, dry ovenproof frying pan (skillet), colour the turkey on one side, turn over and cook in the oven for a further 810 minutes.
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12
Remove and slice.
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13
Now, bring the salad together by mixing the lentils, carrots, onion, beetroot, lemon zest and two-thirds of the chervil together.
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14
Drizzle with the balsamic syrup and add a little salt to taste, if necessary.
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15
To serve, divide the spinach leaves between 2 plates and top each with half the lentil-vegetable mixture, half of the turkey slices, feta and remaining chervil and gently toss to combine.
