- 2 fennel bulbs
- 2 carrots
- 2 shallots
- A handful of thyme, leaves only
- 1 garlic clove
- 1 orange
- 1 tbsp honey
- 400g tin of green lentils
- 50g rocket
- Sea salt
- Freshly ground pepper
- 2 tbsp olive oil
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Trim the woody tops and the bottoms off the fennel and pick the soft fennel fronds off – set them to one side. Halve the bulbs then slice them into 1cm-thick slices. Scrub the carrots (no need to peel) and slice into batons as big as your little finger. Peel the shallots and quarter them.
- 2.
Scatter the chopped veg in a large roasting tin. Pick the thyme leaves off their sprigs and scatter over, along with a pinch of salt and pepper. Pour over 1 tbsp oil, and toss together till well coated. Slide into the oven and roast for 20 mins, turning the veg halfway.
- 3.
Meanwhile, peel and finely slice the garlic clove. Drain and rinse the lentils. Set aside.
- 4.
Grate the zest off the orange and slide it into a small bowl. Squeeze in the orange juice. Add a pinch of salt and pepper and 1 tbsp olive oil and whisk (you can use a fork) till combined.
- 5.
When the veg have roasted for 20 mins add the garlic and lentils to the tin and stir to mix, then drizzle over 1 tbsp honey. Stir to combine, then return to the oven and roast for 5 mins to warm the lentils through.
- 6.
Take the veg out of the oven and pour over the orange dressing. Stir to mix, then add the rocket to the tin and toss a few times to mix. Pile onto warm plates, garnish with the fennel fronds and serve.
