Potato and lentil salad

Steps

1. Preheat the oven to 220°C.
2. Rinse the lentils, tip into a small saucepan, and add enough cold water to cover by 2cm.
3. Bring to a boil, then turn down the heat, put on the lid and simmer for 12 minutes.
4. Drain and leave to cool down in a sieve, so they don’t continue cooking.
5. Put the potatoes, fennel, onion, lemon wedges and six garlic cloves on a large roasting tray.
6. Pour over oil and sprinkle over with salt. Toss to coat everything, then roast for 50 minutes.
7. While cooking make the chimichurri sauce.
8. Add the lentils, stir, then return to the oven for five minutes, to warm the lentils through.