An easy recipe that is a perfect ‘batch prep’ option for packed lunches or as a comforting dinner too. The veggies in this recipe are easy to adapt to whatever you have in your fridge.

This Recipe Serves 4 People | 3 Portions of Veg Per Serving | Ready in 30 Minutes

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To make this recipe you will need:

1-2 Carrots

Onion

1 large Courgette

2 Cups of Cous Cous

1 Can of Green Lentils

2-3 Handfuls of Kale, Cavalo Nero, Chard or similar (washed and finely chopped)

Veg Stock Cube

2 Heaped Tablespoons of Green ‘Free From’ Pesto

1/2 Teaspoon of Garlic Granules

A Good Pinch of Cracked Black Pepper

To Serve:

Fresh Rocket, watercress, pea shoots or other microgreens

A sprinkle of omega 3 seeds (sunflower, pumpkin, flax and sesame)

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How to do it:

Pre-heat the oven to 200℃ then peel and chop your carrot, courgette and onion into 1cm pieces. Lay out onto a lined baking tray with a drizzle of oil, sprinkle of garlic granules, pepper and oven bake for 25 minutes.

While your veggies are baking, stir fry your washed greens (kale etc.) in a splash of oil until it just starts to catch. Next, remove the pan from the heat and crumble your veg stock into the pan. Gradually add 1 litre of boiling water and stir until the veg stock is dissolved into the liquid.

Now, add the drained green lentils, pesto and dry cous cous into the hot liquid. Mix well and allow to sit with a lid on until your veggies are finished in the oven.

While you are waiting for the veg to finish oven baking and the cous cous to rehydrate, prepare your salad greens.

When the veggies are roasted, add to the rehydrated cous cous (with any cooking juices), stir well to combine and fully coat in the flavours. Serve in a large bowl with a sprinkle of seeds and salad on the side.

*Want to make this gluten free? Just switch the cous cous to gluten free corn based alternative or use quinoa instead.