Baked red lentil and zucchini slice

Ingredients

For 1 serving

• Red lentils50 g
• Zucchini100 g
• Nutritional yeast8 g
• Baking soda1 pinch
• Dried oreganoto taste
• Extra virgin olive oil3 g
• Saltto taste

In season: May – September

Method

1. At least 2 hours ahead (or the night before, in the fridge) rinse the red lentils, cover with cold water and leave to soak; drain well when you're ready.
2. Heat the oven to 190 °C (conventional) and grease a small baking dish with the oil.
3. Meanwhile wash and trim the courgettes, grate them coarsely and squeeze them hard in a tea towel, so the bake isn't soggy.
4. Blend the lentils with a little water (about half their volume), the nutritional yeast, bicarbonate of soda, a pinch of oregano and the salt until smooth and thick.
5. Stir the courgettes into the mixture and pour it into the dish, levelling the top.
6. Bake for 25 minutes, until firm in the centre and golden on top; leave to cool for 5 minutes before turning it out.