Preheat the oven to 220oC/Fan 200oC/Gas 7. Halve the peppers and remove the core and seeds. Cut each half into four pieces. Peel and half the onions and cut each half into 4 -5 wedges.
Tip the vegetables into a large roasting tin, add the olive oil and unpeeled garlic cloves and toss together to mix. Season well with salt and pepper. Bake for 10 minutes, stir well, then scatter over the pine nuts, and bake for a further 10-15 minutes or until lightly charred at the edges.
Whilst the vegetables cook, rinse the lentils in cold water, then tip into a medium pan. Cover with water and bring to the boil. Cover and simmer for 10 minutes or until tender. Drain in a sieve and rinse in cold water to cool. Drain well.
Remove the garlic from the roasted vegetables and squeeze the soft centre from the papery cases onto a board, use the blade of a knife to mash to a smooth paste and place in a medium bowl. Add the rest of the dressing ingredients and whisk together with a fork, season to taste. Tip in the lentils and toss to coat.
Cut the Camembert into little wedges. Empty the salad leaves into a large serving bowl or platter, scatter over the roasted vegetables, lentils, and finally the cheese.
TIP: Serve with crusty bread.
