Preheat the oven

• Preheat the oven to 200 °C (fan).

Roast the sprouts and lentils

• Add the halved sprouts and drained lentils to a roasting dish.
• Drizzle with olive oil and a dash of water, then season with salt and pepper.
• Roast until the sprouts are golden and the lentils slightly crisp around the edges.

Add the lemon and dill

• Remove the dish from the oven.
• Mix through the lemon zest, half the lemon juice and the chopped dill.

Bake with the feta

• Nestle the feta block in the middle of the dish.
• Drizzle over the remaining lemon juice and a little olive oil.
• Return to the oven until the feta is soft and starting to brown on top.

Serve

• Serve immediately on its own or with fish cakes or tofu.