200g Puy lentils 1l hot vegetable stock 200g tenderstem broccoli 140g frozen soya beans, thawed 140g sugarsnap peas 1 red chilli, deseeded and sliced For the dressing 2 tbsp sesame oil juice 1 lemon 1 garlic clove, chopped 40ml reduced-salt soy sauce 3cm piece fresh root ginger, finely grated 1 tbsp clear honey

Boil lentils in stock until just cooked, about 15 mins. Drain, then tip into a large bowl. Bring a saucepan of salted water to the boil, throw in the broccoli for 1 min, add the beans and peas for 1 min more. Drain, then cool under cold water. Pat dry, then add to the bowl with the lentils.

Mix together the dressing ingredients with some seasoning. Pour over the lentils and veg, then mix in well with the chopped chilli. Pile onto a serving platter or divide between 4 plates and serve.