Asparagus, courgette and fennel tray bake

There is nothing better than placing all your ingredients into one baking tray, placing it in the oven for 20 minutes and returning to a delicious feast you can simply tip into a bowl and enjoy. This one is a celebration of all Spring produce.

INGREDIENTS:

200 puy lentils
8 asparagus spears
1 yellow or green courgette
½ fennel
4 rainbow chard
50g sunflower seeds
50g pumpkin seeds
1 tsp sesame seeds
1/2 tsp fennel seeds
1 tbsp olive or rapeseed oil
Malden Sea Salt
Pepper

METHOD

Firstly place your lentils in three times the amount of cold water, bring to the boil and simmer for 15-20 minutes until tender, drain and rinse under cold water. Set aside to be used later.

Preheat your oven to 180 degrees. Line a baking tray with baking paper.

Prepare the vegetables. Break the woody ends off the asparagus, finely chop the fennel through the root, slice the courgette into half moons and chop the stalks of the rainbow chard (set the leaves aside).

Place all the veg onto a baking tray and sprinkle over the pupkin, sunflower, sesame and fennel seeds. Sprinkle over the cooked lentils. Drizzle with olive oil, salt and pepper. Roast in the oven for 20 minutes.

Chop the chard leaves and toss these through the baked veg to serve.

Enjoy.