Pan-fried snapper with red lentils

SERVES 4 PREP AND COOK TIME 1 HOUR

2 medium (240g) zucchini, cut into thick slices 1 whole (550g) celeriac, peeled, cut into 3cm chunks 1 medium (300g) fennel bulb, trimmed, cut into wedges

1 bunch (400g) baby carrots, trimmed, scrubbed

3 tablespoons extra virgin olive oil 4 sprigs fresh thyme ¾ cup (150g) French-style lentils 1 fresh bay leaf 2 cloves garlic, bruised 1/ cup (80ml) extra virgin olive oil, extra

3 1 tablespoon caramelised balsamic vinegar 1 teaspoon Dijon mustard

1 cup flat-leaf parsley leaves 2 tablespoons fresh oregano leaves

100g pecorino cheese, shaved

1 Preheat oven to 180°C (160°C fan-forced). 2 Put the vegetables onto a roasting tray; drizzle with oil and season with sea salt and freshly ground black pepper. Rub the seasoned oil onto the vegetables; roast for 40 minutes or until celeriac is tender. Add the thyme sprigs and cook for a further 5 minutes.

3 Meanwhile, put lentils into a saucepan with 1 litre of water, the bay leaf and garlic cloves. Bring to the boil. Cook, uncovered, for 20 minutes or until tender; drain.

4 Combine extra oil, vinegar and mustard in a large bowl; season with sea salt and freshly ground black pepper. Add lentils; stir to combine. Fold through the parsley and oregano leaves.

5 Serve roast vegetables with lentils and pecorino cheese.

Not suitable to freeze or microwave.