INGREDIENTS 

2 tsp Coriander seeds 

2 tsp Fennel seeds 

1 x Long red chilli, thinly sliced

2 x Garlic cloves, thinly sliced 

100ml Olive oil 

2 x 400g tin Lentils 

2 x bunches Broccolini 

1 x Lemon 

3/4 cup Dill, mint or parsley 

2 tbsp Red wine vinegar 

100g Feta 

230g Green beans 

4 x Handfuls spinach 

Salt + Pepper

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METHOD

1. Preheat the oven to 200c. 

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2. Heat a small frying pan over low-medium heat, add the oil, garlic, chilli, coriander seeds and fennel seeds to the pan with a pinch of salt. Leave to infuse for about 5 minutes, until the chilli is crispy. 

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3. Scatter the broccolini on a baking tray lined with baking paper. Drizzle with olive oil and a couple of lemon slices. Roast for 10 minutes. 

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4. Drain and rinse the lentils, then add to a bowl. Roughly chop fresh herbs and add to the lentils. 

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5. Add green beans to the broccolini and return to the oven for another 10 minutes. 

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6. To serve all at once, toss everything together in a bowl. (broccolini, green beans, spinach, lentils, infused olive oil and red wine vinegar) 

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7. Garnish with feta and serve. 

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*If you are planning this for your weekly lunch, then do not add salad dressing or oil to the salad until you are about to serve