Ingredients 

3 persimmons, sliced into wedges
2 medium beetroot, peeled & sliced into wedges
6 broccolini stems
Handful fresh kale or silver beet leaves, finely chopped
1/2 cup chickpeas, cooked
1 teaspoon ground turmeric
2 teaspoons garam masala
3 tablespoon olive oil
400g tin brown lentils, drained
60g feta cheese (crumbled)
¼ cup sliced or whole almonds
Coconut cream (optional)
Fresh fennel fronds for garnish

Dressing

1 tablespoon lemon juice
1 tablespoon maple syrup
2 tablespoons olive oil or avocado oil
Salt & pepper to taste

Method

Preheat oven to 180ºC

Spread persimmons, beetroot and chickpeas on a baking tray. Drizzle with olive oil and sprinkle over garam masala and turmeric. Toss well

Bake for 20-25 minutes until beetroot and persimmon are roasted well.  Add broccolini for the last 5 minutes and cook until it is a little charred

In a large bowl, mix together the dressing ingredients. Add lentils, kale, crumbled feta cheese and almonds. Toss well and place on a serving plate.

Top with warm roasted persimmons beetroot, chickpeas and a wedge of lemon

Drizzle some coconut cream and fennel fronds. Enjoy