Lentil-Dukkah Patty & Goat Cheese Salad

While the veggies are roasting, drain and rinse the lentils. Finely chop the garlic. Roughly chop the parsley. Thinly slice the spring onion. Drain the marinated goat cheese.

In a medium bowl, roughly mash the lentils. Add the garlic, parsley, spring onion, dukkah, egg, vegetable stock pot, plain flour and fine breadcrumbs. Crumble in 1/2 the goat cheese, then mix well. Season. Using damp hands, roll the mixture into small balls (you should get 3 per person). Transfer to a plate and chill in the fridge for 5 minutes. TIP: Chilling the mixture helps the patties firm up!

In a large frying pan, add enough olive oil to cover the base and heat over a medium-high heat. Place a few lentil balls in the pan and flatten with a spatula until 1cm-thick. Cook until golden and cooked through, 3-4 minutes each side (don't flip too early!). Transfer to a plate lined with paper towel. Repeat with the remaining balls.

TIP: Add extra olive oil between batches as needed.

While the patties are cooking, combine the rocket leaves, walnuts and slightly cooled roasted veggies in a large bowl. Add the golden goddess dressing and toss to coat.