- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 1 fennel bulb
- 400g tin of green lentils
- A handful of rosemary
- 1 tsp dried oregano
- 2 garlic cloves
- 1 orange
- 50g watercress
- 40g honey
- 2 tbsp balsamic vinegar
- 3 tbsp olive oil
- Sea salt + black pepper
- 1.
Preheat your over to 200°C/Fan 180°C/Gas 6. Halve all the peppers, scoop out the seeds and white pith and slice the peppers into strips. Trim the dry tips and root off the fennel, keeping the soft fronds for later. Chop the bulb into 1cm-thick slices.
- 2.
Pop the peppers and fennel on a baking tray lined with foil. Drain the lentils and add them to the tray.
- 3.
Finely chop the rosemary leaves. Scatter them over the veg with the dried oregano. Peel and finely slice the garlic cloves. Add them to the veg. Drizzle over 2 tbsp olive oil. Season with salt and pepper. Toss to coat. Slide into the oven and roast for 30 mins till the veg are tender and lightly charred.
- 4.
Slice the skin off the orange, then slice it into segments and pop them into a large bowl. Add the watercress, pinching out any really thick stalks.
- 5.
If there’s any orange flesh left on the orange peel, press it to squeeze out any juice into a small bowl. Add the honey and balsamic vinegar with 1 tbsp olive oil. Season with salt and pepper and whisk together to make a dressing.
- 6.
When the veg are ready, take them out of the oven and add them to the bowl. Pour over the dressing and gently toss to mix. Divide between 2 warm plates. Garnish with the soft fennel fronds, if you have them. Serve straight away.
