For The Salad For The Chimichurri Sauce

1. Preheat oven to 200C (fan). 
2. Cover lentils and bay leaves with plenty of water and bring to a simmer. Cook for 20-25 minutes or until cooked. Drain and set aside.
3. While the lentils are cooking, toss the baby carrots and red onion chunks with 1 tbsp of olive oil, maple syrup and balsamic vinegar. Season well with salt and pepper, then roast for about 30 minutes. 
4. To make the chimichurri sauce, stir all ingredients together and season to taste. 
5. To assemble the salad, toss the drained lentils with the roasted baby carrots and red onion, baby kale and half of the chimichurri sauce. 
6. Serve the remaining sauce on the side, for people to drizzle according to their personal taste.