Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve the beetroot, then cut each half into 3-4 wedges. TIP: Wear gloves when handling the beetroot to avoid staining your hands.

Halve and peel the red onion, then cut each half into 4-5 wedges.

Trim the carrots (no need to peel). Slice widthways diagonally into ½ cm thick slices. 

Pop the beetroot wedges, onion wedges and carrot slices onto a baking tray.

Drizzle with oil and sprinkle over the ground cumin. Season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking tray if necessary.

When the oven is hot, roast on the top shelf until the carrots are tender and the beetroot has softened, 25-30 mins.

Meanwhile, in a large bowl, combine the zhoug, cider vinegar, honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve.

Quarter the pomegranate. Remove the seeds from the white pith and pop the seeds into a bowl (discard the pith). TIP: Pat the outside of the pomegranate with the back of the spoon over a bowl to help release the seeds.

When the veg has about 5 mins left, remove the veg from the oven. 

Add the lentils and garlic to the tray and toss with the veg. 

Return to the oven for the remaining time until the veg is cooked and the lentils have warmed through, 4-5 mins. 

Once everything's finished cooking, give the veg a few mins to slightly cool, then add to the bowl with the zhoug dressing. Toss together until everything's nicely coated in the dressing.

Add the rocket leaves, crumble in half the Greek style salad cheese and add half the pomegranate seeds. Mix well. TIP: Don't add the leaves too early or they'll go soggy.

Taste and season with salt and pepper if needed.

When everything's ready, share the roasted veg salad between your serving bowls.

Crumble over the remaining Greek style salad cheese and sprinkle on the remaining pomegranate seeds to finish.