1. Preheat your oven to 180C.
2. In a mixing bowl, season your seasonal vegetables with 1Tbsp olive oil, salt and pepper.
3. Arrange the seasoned vegetables in a single layer on the prepared baking tray, and place in the oven to roast for 30 - 35 minutes.
4. In the meantime, empty the chermoula fish stew into a saucepan and cover with the lid.
5. Place the saucepan over a medium heat and gently bring to a simmer stirring occasionally for 8 – 10 minutes.
6. Once hot, remove the saucepan from the heat and set aside until needed.
7. Spoon the lentils into the microwavable dish and cover.
8. Place in the microwave on high for 2 minutes or until hot. (allow the lentils to stand for 2 minutes before removing the cover as there may be some steam build-up)
9. When the roasted seasonal vegetables are ready, remove them from the oven and carefully transfer them to a serving dish.
10. Spoon some hot lentils into your bowl, top with some chermoula fish stew then add some roasted seasonal vegetables on the side and enjoy.

*If you don’t have a microwave, you can heat the quinoa by placing it in a steel sieve or steamer placed over a pot of boiling water. Cover with a lid and allow it to steam for 8 – 10 minutes. Just make sure the sieve or steamer doesn’t come into contact with the water at any point*