Lentils with Blue Cheese

Preheat oven to 200ºC/180° fan-forced.

Place the potatoes on a lined baking tray with half of the olive oil, season with salt and pepper and cook for 10 minutes.

Meanwhile, place the cherry tomatoes in a bowl with the remaining olive oil, thyme and balsamic vinegar and marinate for 10 minutes. Drain tomatoes, reserving the marinade and add them to the baking tray with the potatoes. Roast for a further 10 minutes or until the potatoes are tender and tomatoes have slightly collapsed.

Place the red onion in the reserved marinade from the tomatoes and let it sit for about 5 minutes.

Meanwhile, in a saucepan, add a little olive oil and the garlic and fry for 1 minute, or until fragrant. Stir in the baby spinach for 1-2 minutes or until the spinach begins to wilt. Add the lentils, marinated onions and lemon juice and stir gently until warmed through.