Lentil and sugar snap salad

1. Pre-heat the oven to 200 ˚C.
2. Bring the lentils to boil in plenty of water. Simmer on a low heat for 20 minutes until just tender. Drain and rinse briefly under cold running water. Drizzle with the vinegar immediately.
3. Slice the onion into thin wedges. Slice the sweet peppers into 2 cm chunks. Slice the shiitakes into four pieces and finely chop the garlic. Transfer the vegetables to ovenproof dish. Sprinkle with the olive oil and season with salt and pepper. Roast the vegetables for about 15 minutes until tender. Add the pine nuts for the last 5 minutes.
4. Peel the carrot and halve lengthwise. Thinly slice the carrot.

Cook the sugar snaps and carrots in boiling water for 2 minutes until just tender. Rinse under cold running water to stop the cooking process. Drain well.

5. Finely chop the basil. Place the lentils in a bowl. Add the roast vegetables, the sugar snaps and the carrots. Mix with the rest of the olive oil. Scatter with the basil and season with salt and pepper.

6. Tip: Do not add salt to the water used to cook the lentils. This will make them tough. Add half an onion for softness and a few sprigs of thyme for an extra full flavour.