Roasted Veg with Lentils & Paneer

This is a perfect dish for summer - healthy, light and packed with seasonal vegetables. The broccoli and asparagus is roasted in spices, the puy lentils tossed in roasted garlic and the paneer pan-fried with cumin seeds. Packed with flavour and absolutely delicious.

Serves 2

Ingredients:

200g tenderstem broccoli
125g asparagus
Olive oil
¼ tsp ground cumin
¼ tsp ground coriander
¼ tsp ground cinnamon
¼ tsp paprika
Salt & Pepper
4 cloves of garlic
½ cup of puy lentils
1 1/3 cup of organic vegetable stock
250g paneer, cubed
Rapeseed oil
1 tsp cumin seeds
Handful chopped coriander, chopped

Method:

Grab a small bowl and add all the ground spices. Give this a good mix.
Get a baking tray & line it with foil. Place the broccoli & asparagus on the tray in a single layer. Drizzle with olive oil, sprinkle on the mixed ground spices & season with salt & pepper. Toss in the garlic cloves (unpeeled). Roast on gas mark 7 for 20 mins, until the veg is cooked through.
Meanwhile, place the lentils in a medium-sized pan & pour in the veg stock. Bring to the boil, & then reduce the heat to a simmer, cover with a lid & then cook for 25 mins. Drain & set aside.
Grab a frying pan & add a glug of rapeseed oil. When hot add in the cumin seeds, let them sizzle for 30 seconds & then add in the paneer. Fry on a medium heat until all sides are browned & golden. Place the paneer on a plate lined with a paper towel to absorb excess oil.
Grab a small bowl & squeeze the cooked garlic out of its skin into it. Mash with a fork, & then pour in the oil that you cooked the paneer in. Give this a good mix, and then toss the lentils through this dressing.
Serve the lentils on a plate, top with the roasted veg & paneer. Finish with a sprinkle of seeds and fresh chopped coriander