Ingredients
Makes 1 portion
5 baby courgettes, split in half lengthways and scored in a cross cross on the cut side (the scoring is optional)
60g green/ puy lentils
A good handful of rocket leaves, washed
1 tbsp sliced mint
Pinch of chilli flakes
A good squeeze of lemon juice
Olive oil
Crumbled feta to taste
Salt & pepper
Recipe
1. Wash and pick the lentils. Simmer until tender, then drain
2. Colour the courgettes, cut side down with a little oil and salt over a medium heat in a frying pan. Turn when golden on the underside and continue to cook for 2-3 mins
3. Mix all ingredients together
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