Roasted Chermoula Veg and Balsamic Lentils

Peel and grate the garlic (or use a garlic press). Trim and halve the radishes, halve any larger cauliflower florets. Pop the radish and cauliflower on a baking tray and drizzle with oil. Season with salt and pepper and sprinkle over the chermoula. Toss to coat the veg in the spice, then roast on the middle shelf of your oven until golden and tender, 20-25 mins. Turn halfway through cooking.

Meanwhile, halve, peel and thinly slice the onion. Drain and rinse the lentils in a sieve. Finely chop the dill and parsley (stalks and all). Zest and halve the lemon.

Heat a frying pan on medium high heat (no oil). Once hot, add the almonds and toast them until golden, 2-3 mins. Toss occasionally. TIP: Keep an eye on them to make sure they aren't burning. Remove to a bowl. Pop your pan back on medium heat with a glug of oil and add the red onion. Cook until the onion is really nice and soft, 8-10 mins, turn down the heat if necessary.

Meanwhile, pop the herbs in another bowl and add the remaining cheese and lemon zest. Add the olive oil (see ingredients for amount) and a squeeze of lemon juice. Season with salt and pepper and add more oil if you want the pesto a bit looser. Set aside. Once the onion is soft, stir in the garlic and cook for 1 minute. Add the balsamic vinegar and cook until it has evaporated off, 1-2 mins. Pour in the water (see ingredients for amount) and stir in the stock paste. Bring to the boil and simmer until reduced by half.