Broccoli & pesto lentils

SERVES 2 PREP 5 mins COOK 20 mins EASY V Heat oven to 200C/180C fan/gas 6. Put 300g Tenderstem broccoli on a baking tray and add

1 tbsp olive oil, a pinch of chilli flakes and salt and pepper. Roast for 15-20 mins. Meanwhile, heat

4 tbsp vegetarian pesto with a 250g pouch puy lentils in a saucepan over a low heat, then stir through a squeeze of lemon juice. Top the lentils, with the broccoli, 2 tbsp Greek yogurt, a drizzle of olive oil, 1 tbsp toasted pumpkin seeds and more chilli flakes. GOOD TO KNOW folate • fibre • vit c • 2 of 5-a-day

PER SERVING 547 kcals • fat 31g • saturates 7g • carbs 34g • sugars 7g • fibre 15g • protein 25g • salt 2.0g