Set oven to 220ºC. Scrub and evenly dice artichokes. Slice zucchini and halve tomatoes. Toss on a lined oven tray with 2 tsp fennel seeds, 1 tbsp oil, salt and pepper. Roast in oven for 20 minutes until cooked through.
2. Prepare the dressing
Whisk together 2 tsp mustard, 1/3 cup olive oil and 2 tbsp vinegar.
3. Toast the almonds
Chop almonds. Add to a dry frypan over medium-high heat. Toast for 3-4 minutes until golden. Set aside.
4. Toss the lentils
Thinly slice basil leaves. Toss through drained lentils with 1/2 the dressing. Season with salt and pepper.
5. Finish and plate
Divide lentils among bowls. Top with roast vegetables and watercress. Spoon over dressing and scatter over almonds.
Add crushed garlic to the dressing if you have any left over!
Jerusalem artichokes, 600g
Cherry tomatoes, 1 bag (200g)
Almonds, 1 packet (40g)
Basil, 1 packet
Lentils, 2 x 400g
Watercress, 1 sleeve
From your pantry
Oil (for cooking + olive), salt, pepper, fennel seeds, dijon or seeded mustard, apple cider vinegar