Name: Puy Seasonal Vegetable Bowl
Total time: PT30minutes
Yield: 2
Ingredients: 1 pouch Merchant Gourmet Puy Lentils; 450g new potatoes, chopped; 300g asparagus; 350g purple sprouting broccoli; 200g radishes, halved; Salt, to taste; 120ml extra virgin olive oil; 2–3 tbsp balsamic vinegar; 1 tsp wholegrain mustard; 1 tsp dried oregano; 1 tsp garlic granules; 1 tsp sea salt; 1 bunch wild garlic (or 1 roasted garlic bulb); 1 bunch fresh parsley; ½ bunch fresh basil; 175g coconut yoghurt; 1 tbsp agave nectar; Juice of ½ lemon; Sea salt, to taste

Puy Seasonal Vegetable Bowl

A colourful bowl of roasted seasonal vegetables and Merchant Gourmet Puy Lentils, brought together with a tangy balsamic vinaigrette and a vibrant wild garlic herb yoghurt. Fresh, nourishing and packed with flavour, it’s a simple dish that celebrates seasonal produce.

Preheat the oven to 200°C.
Make the vinaigrette by combining the olive oil, balsamic vinegar, mustard, oregano, garlic granules and sea salt in a jar. Shake well to combine.
Reserve 4 tablespoons of the vinaigrette for the lentils.
Arrange the potatoes, asparagus, broccoli and radishes on a large baking tray. Drizzle with the remaining vinaigrette and roast for 20–25 minutes, removing the more delicate vegetables earlier if needed.
If using regular garlic instead of wild garlic, wrap the garlic bulb in foil with a drizzle of oil and roast alongside the vegetables until soft.
Meanwhile, heat the Merchant Gourmet Puy Lentils in a saucepan with a splash of water.
Stir through the reserved vinaigrette and season to taste.
To make the sauce, blend together the wild garlic (or roasted garlic), parsley, basil, coconut yoghurt, agave nectar, lemon juice and sea salt until smooth.
Spread the herb yoghurt onto serving plates or bowls.
Spoon over the dressed Puy Lentils and arrange the roasted vegetables on top.